Cook Time 1 hour
This recipe for Baked Mashed Potatoes is just one of the many budget-friendly recipes featured in Sandra Lee's Money-Saving Meals and Round 2 Recipes, from Hyperion books.
Serves: 8
by Sandra Lee
What you'll need
- 6 strips bacon
- Fresh bread crumbs from 10 slices white bread
- Nonstick cooking spray
- 2 cups milk
- 4 tbsp. unsalted butter
- 5 pounds russet potatoes
- 4 ounces cream cheese, at room temperature
- 1 cup shredded Cheddar cheese
- 3 tbsp. fresh chopped chives
- Kosher salt, to taste
- Black pepper, to taste
How to make it
- In a large skillet over medium heat, cook the bacon until crisp. Drain on brown paper. Remove all but 1 tablespoon of fat from the pan. (Reserve 1 cup bread crumbs for Round 2 Recipe, Fried Potato Cakes.) Add the remaining bread crumbs and cook until they are lightly toasted, about 5 minutes. Set aside.
- Preheat the oven to 350°F. Spray a 9 x 3-inch baking dish with nonstick spray. In a small saucepan over low heat, warm the milk and butter.
- Wash the potatoes well, cut them into 1-inch cubes, and put them into a large pot. Cover the potatoes with water, add salt, put the pot over high heat, and bring it to a boil. When the potatoes are cooked through, about 20 minutes, strain them, put them back into the pot, and mash them. (Reserve 2 cups mashed potatoes for Round 2 Recipe.)
- Add the cream cheese to the potatoes and continue to mash. Slowly stir in the warm milk just until incorporated and fold in the grated cheese. Overmixing the potatoes will cause them to become gluey. Season to taste with salt and pepper.
- Put the potatoes into the prepared baking dish, crumble the bacon over the top, and sprinkle evenly with the bread crumbs. Bake until heated through and golden brown on top, about 25–30 minutes. Serve garnished with chives.
