Loaded Mashed Potatoes in Jars

Ingredients

• 3 lbs potatoes (I used a mix of red and Yukon gold), cleaned and chopped into 2-inch pieces
• ¼ tsp salt
• 6 Tbsp unsalted butter
• ½ cup 2% milk
• 1 cup shredded sharp cheddar cheese, plus more for topping
• Sour cream, for topping
• Chives, for topping
• 2 strips crispy bacon, crumbled

Instructions

• Place potatoes in a large pot and cover them completely with water.
• Cover the pot and bring to a boil. Add salt to pot and boil potatoes, uncovered, until they’re fork tender, about 20-25 minutes.
• Drain potatoes and return them to the pot.
• Add butter, milk, and cheese to the potatoes and mash until incorporated.
• Season to taste with salt and pepper.
• Using a pastry bag, pipe mashed potatoes into 8 oz. mason jars. Alternatively, you could scoop potatoes into jars.
• Top mashed potatoes with sour cream, chives, crumbled bacon, and additional cheese.

Notes

• I prefer to leave the skin on my potatoes (for extra nutrients!), but you can peel potatoes if you prefer.