Karina Sharma
Russet potatoes, bacon, cheddar cheese, sour cream, heavy cream, onion, chicken broth, salt, pepper, green onions.
Fry the bacon in a skillet over medium heat until crispy.
Peel and cube the russet potatoes. Add them to a large pot of boiling water and cook until tender.
In the same pot, sauté diced onions in butter until softened and fragrant (about 5 minutes).
Add the cooked potatoes, chicken broth, and heavy cream to the pot.
Use a potato masher or immersion blender to mash the potatoes to your desired consistency.
Perfectly creamy, hearty, and loaded with flavor. Dive in.