Potato Premium Recipe

Prepare and cook potatoes

Wash and peel the russet potatoes. Cut into evenly sized 1–1.5 inch cubes so they cook evenly. Place potatoes in a large pot and cover with cold water by 2 cm (about 1 inch). Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes.

Warm dairy

While potatoes cook, combine the whole milk, unsalted butter and cream cheese in a small saucepan and warm gently over low heat until butter and cream cheese melt and mixture is steaming but not boiling. Keep warm.

Drain and mash

Drain potatoes well in a colander and return to the hot pot. Over low heat, gently shake the pot for 30–60 seconds to evaporate excess moisture. Off the heat, use a potato ricer or masher to rice/mash the potatoes until mostly smooth with a little texture (for a premium mouthfeel).

Enrich potatoes

Add warmed milk-butter mixture, sour cream, salt (1 tsp), and black pepper to the mashed potatoes. Add the cream cheese if not fully melted into the milk earlier. Stir gently with a sturdy spatula until smooth and creamy. Taste and adjust seasoning, adding up to the remaining 1 tsp salt if needed.

Prepare garlic & bacon

While potatoes simmer, heat 2 tbs extra virgin olive oil in a skillet over medium heat. Add the minced garlic and cook 45–60 seconds until fragrant but not browned. Add chopped bacon to the skillet and cook until crisp, about 5–7 minutes. Remove with a slotted spoon and drain on paper towels, reserving bacon fat in the pan.

Fold in cheeses and flavors

Fold 1 cup of the shredded sharp cheddar and 1/4 cup of the grated parmesan into the mashed potatoes while still warm so the cheese melts. Reserve remaining cheddar and parmesan for topping. Stir in half the crispy bacon, half the sliced green onions, and the minced garlic (and 1 tbs of the reserved bacon fat or olive oil) to distribute flavor. Mix in smoked paprika and chopped chives.

Assemble for baking (optional)

Transfer mashed potatoes to a shallow ovenproof baking dish (about 9x13 or equivalent). Smooth the surface with a spatula, then sprinkle the remaining cheddar and parmesan evenly on top. Scatter the remaining crispy bacon and a little extra chive and green onion over the cheese.

Crisp & melt

If baking, place dish under a preheated broiler or in a 200°C (400°F) oven for 6–10 minutes until cheese is bubbly and beginning to brown. Watch closely to avoid burning. Alternatively, serve directly without baking for a softer presentation.

Remove potatoes from oven (if used) and dot with 1 tbs extra butter so it melts into the hot surface. Sprinkle flaky sea salt and the remaining 1/2 tsp freshly ground black pepper evenly over the top.

Garnish with remaining sliced green onions, chopped chives and optional microgreens or parsley for color. Serve hot as a premium side or centerpiece.

Leftovers: cool to room temperature, cover and refrigerate up to 3 days. Reheat gently in a 160°C (325°F) oven, covered, until warmed through, adding a splash of milk if needed to restore creaminess.