Cheesy Baked Mashed Potatoes

It's hard to beat a good batch of mashed potatoes. My mother-in-law makes the best ever. (Might be that pound of butter she uses ...) Hubby tends to get cranky when someone messes around with his spuds but this is one night I didn't hear a single complaint. Even the picky girls ate more than one helping! Creamy mashed potatoes, gooey cheese, crispy bacon. What's not to love? These Cheesy Baked Mashed Potatoes from Life's Ambrosia were a hit around here.


Cheesy Baked Mashed Potatoes
Recipe from Life's Ambrosia

7 slices bacon, diced into 1 inch pieces
6 russet potatoes, peeled and cut into chunks
3 tablespoons unsalted butter, plus more for baking dish
1/2 cup heavy cream
3/4 cup shredded sharp cheddar cheese, divided
3/4 cup shredded Gruyere cheese, divided
3/4 cup shredded Havarti cheese, divided
3 green onions, diced
fresh cracked pepper and kosher salt


Preheat oven to 350 degrees. Butter an 8″ x 8″ baking dish. Set aside.
In a large pan, fry bacon over medium heat until browned, about 5-7 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Set aside.
In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
Return the potatoes to the pan or a mixing bowl. Add 3 tablespoons butter and heavy cream. Whip with a hand held mixer until smooth, about 3-4 minutes. Stir in bacon, 1/2 cup sharp cheddar, 1/2 cup gruyere, 1/2 cup havarti and green onions. Season to taste with salt and pepper.
Spoon potato mixture into prepared baking dish. Sprinkle remaining cheese over the top. Bake for 15 minutes. Turn on the broiler and broil for 2-3 minutes or until cheese is slightly browned and edges are bubbly. Allow to cool for several minutes. Serve.