Potato Legendary Recipe

Prepare and boil potatoes

Place the peeled and cubed russet potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt. Bring to a vigorous boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on cube size.

Warm dairy

While potatoes cook, combine the whole milk and 4 tablespoons butter in a small saucepan and warm over low heat until butter is melted and milk is warm but not boiling. Keep warm.

Drain and steam-dry

When potatoes are tender, drain thoroughly in a colander and return them to the hot pot. Place the pot back on the turned-off burner for 1–2 minutes to let excess moisture evaporate (this helps keep mashed potatoes fluffy).

Mash and enrich

Using a potato ricer or masher, press or mash the potatoes until smooth with no large lumps. Add softened cream cheese and sour cream, then gradually add the warm milk-and-butter mixture while stirring until you reach a creamy, smooth consistency. Taste and season with salt and 1 teaspoon freshly ground black pepper; adjust to taste.

Cook bacon

While potatoes are boiling, place the bacon in a cold skillet and set over medium heat. Cook, flipping occasionally, until crisp, 8–12 minutes. Transfer bacon to a paper towel-lined plate and chop into bite-sized pieces when cool enough to handle. Reserve 1 tablespoon bacon fat and discard excess or save for another use.

Sauté aromatics

In a medium skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and sauté until translucent and beginning to caramelize, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Remove from heat.

Fold in mix-ins

Stir the sautéed onion and garlic (and any reserved tablespoon of bacon fat if you like extra flavor) into the mashed potatoes. Fold in half of the grated sharp cheddar (about 3/4 cup), the chopped crisp bacon (reserve a small handful for topping), 2 tablespoons of the chopped chives, and 1 tablespoon chopped parsley. Taste and adjust seasoning. Sprinkle 1 teaspoon smoked paprika into the mix and fold gently to distribute.

Assemble and melt cheese

Transfer the mashed potatoes to an oven-safe serving dish (or keep in the pot if oven-safe). Smooth the top, sprinkle the remaining cheddar evenly over the surface, and top with the reserved bacon pieces. Place under a broiler for 2–4 minutes (watch carefully) until cheese is melted and lightly golden, or place in a 400°F (200°C) oven for 8–10 minutes to melt the cheese through.

Remove the potatoes from the oven or broiler. Drizzle with the 2 tablespoons melted butter and the remaining 1 tablespoon fresh chives and 1 tablespoon parsley. Finish with a light dusting of cracked black pepper and additional smoked paprika if desired. Garnish with thinly sliced green onions if using.

Serve immediately while hot as a side or a hearty centerpiece. Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop with a splash of milk.