Loaded Mashed Potatoes
4-6 Russet or Yukon Gold potatoes
Water
Salt and pepper
1/4 cup sour cream
Milk
4 TBS chives, snipped
Cheddar, shredded
Bacon, crumbled
Peel and cube potatoes. Place in a pot and cover with water. Boil until fork-tender, about 20 minutes. Drain potatoes and return to pot. Add salt and pepper to taste. Add sour cream. Mash the potatoes, adding a splash or two of milk at a time. I prefer to hand mash because using an electric mixer can make the potatoes gummy. Keep adding milk until you get the consistency that you like. Stir in chives. Serve on plates and generously sprinkle with cheddar and bacon.
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