Ingredients:

  • 5 lbs Yukon Gold Potatoes, peeled and cubed
  • 1 tbsp sea salt
  • 4 cloves garlic, peeled and smashed
  • 1/2 cup unsalted butter, softened
  • 8 oz full-fat cream cheese, softened
  • 1 cup sour cream, room temperature
  • 1/2 cup heavy cream
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup grated Parmesan cheese
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1/4 cup fresh chives, finely minced

Instructions:

  1. Place the 5 lbs cubed Yukon Golds and 4 smashed garlic cloves in a large pot. Cover with cold water by at least an inch and add 1 tbsp sea salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes shatter when pierced with a fork. Drain the potatoes and garlic thoroughly. Return them to the hot pot for 1 minute over low heat to steam off any excess moisture.
  2. Use a ricer or masher to crush the potatoes and garlic. Add the 1/2 cup softened butter immediately so it melts into the warm starch. Fold in the 8 oz softened cream cheese and 1 cup sour cream. Stir in the black pepper and smoked paprika. Taste now — it should be rich and well seasoned.
  3. Spread the potato mixture into a greased 9x13 dish. Sprinkle the 2 cups sharp cheddar and 1/2 cup Parmesan evenly over the top. Bake at 350°F for 30 minutes until the cheese is bubbling and the edges are slightly golden. Remove from the oven and top with the 6 slices of crumbled bacon. Bake for another 5 minutes to 10 minutes to crisp everything up. Let the casserole rest for 5 minutes, then shower with 1/4 cup fresh chives before serving.