Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 tbsp fine sea salt
  • 0.5 cup unsalted butter, cubed and softened
  • 0.5 cup whole milk
  • 0.5 cup full-fat sour cream
  • 1.5 cups sharp white cheddar cheese, freshly shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 0.25 cup fresh chives, finely sliced
  • 0.5 tsp cracked black pepper
  • 0.5 tsp garlic powder

Instructions:

  1. Place the potato chunks in a large heavy-bottomed pot and cover with cold water by at least an inch. Add the sea salt. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until a fork slides into the center with zero resistance.
  2. Drain the potatoes thoroughly in a colander. Return them to the still-warm pot over low heat for 1 minute, shaking the pan until the surface of the potatoes looks matte and floury to ensure excess moisture evaporates.
  3. Use a potato ricer or hand masher to break the potatoes down while they are still steaming hot. Avoid electric mixers to prevent a gluey texture.
  4. In a small bowl, combine 0.5 cup whole milk, 0.5 tsp garlic powder, and 0.5 tsp pepper; microwave for 30 seconds.
  5. Gently fold the warm milk mixture and sour cream into the mashed potatoes until smooth.
  6. Stir in the shredded white cheddar, crumbled bacon, and fresh chives. Serve immediately while hot and creamy.