Equipment Needed
- Large pot for boiling potatoes
- Potato ricer, food mill, or handheld masher
- 9×13 inch baking dish
- Mixing bowls (large and medium)
- Skillet (for bacon)
- Measuring cups and spoons
Step-by-Step Instructions
My journey always starts with the potatoes. I peel and cube them into 1-inch pieces, which helps them cook quickly and evenly. I add them to a large pot of cold, generously salted water—this seasons them from the inside out. I bring it to a boil and cook the potatoes until they are fall-apart tender, about 15-20 minutes. While they boil, I cook my bacon until perfectly crisp and crumble it, and I shred my cheeses. The key here is to be ready for assembly because you want to mix the potatoes while they’re still hot so they absorb all the flavor.
Once the potatoes are tender, I drain them thoroughly and immediately return them to the hot, dry pot. This helps evaporate any excess water, which is crucial for a creamy, not watery, casserole. I let them steam-dry for a minute. Then, using a potato ricer (my preferred tool for the smoothest texture) or a sturdy masher, I break them down. I avoid using a hand mixer, as it can make the potatoes gluey. The sight of those fluffy, hot potato clouds is always satisfying.
Now, for the fun part: loading them up. To the hot, riced potatoes, I add the melted butter, sour cream, heavy cream, minced garlic, salt, pepper, and paprika. I stir gently but thoroughly with a wooden spoon until everything is incorporated and gloriously creamy. Then, I fold in one cup of the shredded cheddar, all of the Parmesan, about two-thirds of the crumbled bacon, and half of the chopped chives. The mixture should be thick, creamy, and flecked with delicious bits. I taste it at this point to check the seasoning—it should be perfectly savory and rich.(See the next page below to continue…)