Description
Mashed potatoes taken to the next level, packed with sour cream, cheddar cheese, and bacon in every bite!
Ingredients
Scale
- 3 pounds Russet potatoes, peeled and cut into chunks (about 2 inches)
- 3/4 cup milk
- 4 Tbsp melted butter
- 1 cup sour cream
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 2/3 cups shredded cheddar cheese
- 1/2 cup bacon crumbles
- Chopped chives, for topping
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes. When time is up move valve to venting and remove the lid.
- Discard water in bottom of pot and then pour the potatoes into the empty pot. Mash. Stir in the milk, butter, sour cream, salt, pepper and 1 cup of the cheese.
- Heat oven to 350° F. Spread the mixture in a 9×9 inch baking dish. Top with remaining cheese.
- Cover the pan with foil and bake for 20 minutes. Remove foil and add the bacon. Bake for another 15-20 minutes.
- Sprinkle chives on top and serve.
- Category: Side
- Method: Instant Pot and Oven