Ingredients
3lbsrusset potatoespeeled and cut
¾cupmilk
4tbspbuttermelted
1cupsour cream
kosher salt and pepperto taste
1⅔cupscheddar cheeseshredded, divided use
½cupcrumbled cooked bacon
¼cupchivesfinely chopped
2tbspparsleyfinely chopped
Cooking spray
Preparation
Bring a large pot of water to a boil and add 2 tablespoons of salt.
Place the potatoes in the pot and boil for 15 to 20 minutes or until the potatoes are tender.
Drain the potatoes. Run the potatoes through the ricer and transfer them back to the pot.
Stir in the milk, butter, sour cream, and then add salt and pepper to taste. Stir in 1 cup of the cheddar cheese.
Preheat the oven to 350 degrees F. Place the potatoes into a 9-inch square pan or 2-quart casserole dish coated with cooking spray. Top with the remaining 2/3 cup of cheddar cheese.
Cover the pan with foil and place into the oven. Bake for 20 minutes. Remove the foil and add the bacon.
Bake, uncovered for an additional 20 minutes or until cheese is bubbly and potatoes are heated through.
Sprinkle the chives and parsley over the top and serve immediately.
