Prep time: 15 minutes

Cook time: 40-45 minutes

Materials:

• 3 lbs. Russet potatoes scrubbed clean, skin on and quartered
• 1/2 cup heavy cream
• 1/3 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 4-5 pieces of bacon cut into small pieces
• Salt and pepper to taste

Process:

1. In a large soup pot add in the cleaned and quartered potatoes. Cover completely with cold water and salt generously. 
2. Cook over medium/high heat until potatoes are fork tender. 
3. When fully cooked, remove from heat and drain.
4. Using a potato masher, mash the potatoes until they are completely smooth. 
5. Add in the heavy cream, sour cream, half of the cheddar cheese and mix well to incorporate. 
6. Give the potatoes a quick taste and season with more salt if necessary as well as black pepper. 
7. Preheat the oven to 400 degrees F and grease a baking dish with some unsalted butter or cooking spray.
8. Place the mashed potatoes into the greased baking dish and bake for 30 minutes.
9. In the meantime crisp up your bacon and set aside.
10. Remove the potato bake from the oven and top with the remaining cheddar cheese and bacon crisps.
11. Bake for an additional 10-15 minutes or until the cheese is melted.
12. Let sit for a few minutes, plate and ENJOY!