Ingredients:

  • 1.36 kg (3 lbs) Yukon Gold potatoes, peeled and cut into 2.5 cm (1 inch) chunks
  • 15 g (1 tbsp) sea salt
  • 115 g (0.5 cup) unsalted butter, cold and cubed
  • 115 g (4 oz) full fat cream cheese, softened
  • 120 g (0.5 cup) sour cream, room temperature
  • 60 ml (0.25 cup) whole milk
  • 6 slices thick cut bacon, cooked until shatter crisp and crumbled
  • 170 g (1.5 cups) sharp cheddar cheese, freshly shredded
  • 3 tbsp fresh chives, thinly sliced
  • 2.5 g (0.5 tsp) garlic powder
  • 1.5 g (0.25 tsp) freshly cracked black pepper

Instructions:

  1. Place your 1.36 kg of cubed Yukon Gold potatoes into the stockpot and cover with cold water by at least 2 inches. Add the 1 tbsp of sea salt now.
  2. Cook for 15 to 20 minutes until the chunks slide off a knife with zero resistance.
  3. Drain the potatoes thoroughly in a colander, then immediately return them to the still hot, empty pot. Place the pot back on the warm burner (turned off) for 60 seconds. Shake the pot until the potatoes look dusty and white on the edges.
  4. While the potatoes are steaming hot, use your ricer to process them back into the pot. Immediately drop in the 115 g of cold, cubed butter. Fold gently until the yellow streaks of butter disappear into the spuds.
  5. Add the 115 g of softened cream cheese, 120 g of sour cream, 60 ml of whole milk, garlic powder, and black pepper. Stir with a spatula until the texture becomes velvety and uniform.
  6. Gently fold in 1 cup of the shredded sharp cheddar and half of the crumbled bacon. Save the rest for the top. Mix until the cheese just begins to melt and create ribbons.
  7. Transfer the mixture to a serving bowl. Top with the remaining 0.5 cup of cheddar, the rest of the bacon, and the 3 tbsp of fresh chives. Serve immediately while the cheese on top is glistening.