Servings: 6

Ingredients:

  • Russet potatoes (~2 lbs)
  • Bacon (4 slices)
  • Unsalted butter (4 tbsp)
  • All-purpose flour (1/3 cup)
  • Whole milk (4 cups)
  • Shredded Monterey Jack cheese (4 oz)
  • Sour cream (4 oz)
  • Chopped chives or scallions (2 tbsp)
  • Salt (1/2 tsp or to taste)
  • Black pepper (1/2 tsp or to taste)

Directions:

  1. Prick potatoes all over with a fork.
  2. Microwave potatoes on high until cooked through, turning once, 12 to 15 minutes total.
  3. Let potatoes cool slightly, then scoop out flesh and discard skins.
  4. Mash potatoes.
  5. Sauté bacon over medium heat until crisp, about 10 minutes.
  6. Melt butter in a large saucepan over medium heat.
  7. Add flour and whisk until smooth and light golden.
  8. Slowly whisk in milk and continue whisking until thickened, 5 to 6 minutes.
  9. Add cheese, potatoes, salt, and pepper, then stir until cheese melts in.
  10. Whisk in sour cream.
  11. Serve garnished with crumbled bacon and chives or scallions.

Notes:

  • Leftovers from this recipe turn into (non-soup) mashed potatoes in the fridge.