garlic mashed potatoes with roasted garlic cheddar and bacon

Ingredients

• Servings: 10
• 5 pounds russet potatoes
• 10 slices dietz & watson gourmet smoked bacon
• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup unsalted butter, melted
• 1 cup sour cream
• 1/4 cup minced chives
• 2 1/2 cups dietz & watson roasted garlic cheddar cheese, grated
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper

Recipe

• preheat oven to 350 degrees f. peel potatoes, and cut into 1 inch chunks. place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. bring to a boil over medium-high heat, then reduce to a simmer. cook until tender, about 20 minutes. drain potatoes, return to pan, cover, and set aside.
• meanwhile, heat a large skillet over medium heat. add bacon, and cook until crisp and browned, turning once. transfer to paper towels to drain; let cool, and crumble into pieces.
• using a fork, mash the potatoes in pan until light and fluffy. add the cream cheese, butter, and sour cream, and stir until combined and smooth. add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. stir until well combined.
• transfer to a buttered 3 quart baking dish. top with remaining 1/2 cup cheddar cheese. bake until top is slightly golden and potatoes are heated through, about 30 minutes. remove from oven; garnish with remaining bacon. serve immediately.