Bacon-and-Cheese Smashed Potatoes

1. 1

   Put the potatoes in a large saucepan and cover with cold water by 1 inch.

2. 2

   Season generously with salt and bring to a boil.

3. 3

   Reduce the heat to medium and simmer until very tender, about 15 minutes.

4. 4

   Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.

5. 5

   Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes.

6. 6

   Add the butter, then gradually mash in the sour cream with a potato masher.

7. 7

   Stir in the bacon and chives, reserving 1 tablespoon of each.

8. 8

   Transfer to a serving dish; top with cheddar and the remaining bacon and chives.

9. 9

   Photograph by Ryan Dausch

* Per serving · 4 servings · Values may vary.

No additional tips available.