All the Way Mashed Potatoes Recipe

Boil potatoes until tender, but not waterlogged. Drain thoroughly and return to the pot.

While potatoes are cooking, warm the cream and butter until hot but not boiling.

Add hot cream and butter, sour cream, salt, and pepper to the cooked potatoes. Mash by hand until fairly smooth. Small lumps are fine.

Fold in Cheddar cheese, bacon, and chives. Add more cream or milk if the mashed potatoes are too thick for your tastes. Taste and adjust seasoning. Gently reheat if necessary.

Note: If you prefer your mashed potatoes with no lumps, use a ricer instead of mashing. Do not use a mixer as it will make the mashed potatoes gummy. Recipe may be halved.

Yield: 12 servings