Impromptu Entertaining: Savory Mashed Potato Bake

Mashed potatoes are always a crowd-pleaser.  But sometimes it is fun to give the dish a little “boost”.  The savory and salty notes added to this dish are sure to be a hit — and by using items that you have on hand, it is perfect for those last minute guests!  Adjust quantities based on how many people you’re serving…or if you want to up or lower the bacon and cheese ratios!

Savory Mashed Potato Bake

• 2-3 lbs russet potatoes
• 3 Tbs unsalted butter
• 2 Tbs sour cream
• 1/4 cup milk
• Cracked black pepper, to taste
• Kosher salt, to taste
• 3 strips bacon, fried and crispy
• 1 small shallot, finely chopped
• 2-3 tsp rosemary, finely chopped
• 1/2 cup shredded asiago, divided
• 1/4 cup breadcrumbs

Preheat the broiler.

Peel and roughly chop potatoes.  Add to large pot and fill with water until potatoes are covered.  Add a pinch of kosher salt to the water.

Boil potatoes until soft.  Drain all but about a tablespoon or two of water.

Add butter, sour cream, and milk.  Use masher (or mixer) to combine the dairy to the potatoes and mash them down until desired consistency.

Salt and pepper the mashed potatoes and mix seasonings in with a spoon.

Meanwhile, cook bacon until crisp and set aside to cool.

Saute Shallots with Rosemary and add to potato mixture.

Roughly chop bacon and add to potato mixture, along with 1/4 cup shredded asiago cheese.

Stir together mashed potatoes with shallot mixture, bacon, and cheese until combined.  Adjust salt and pepper seasoning as needed.

Spoon potato mixture into a baking dish.  Evenly top with remaining 1/4 cup cheese and the 1/4 breadcrumbs.

Broil for 3-4 minutes, or until cheese is melted and top is golden brown.