Smoky Spicy Mashed Potatoes




  • 4 lb. russet potatoes, peeled and quartered

  • 8 slices bacon, cut into 1" pieces

  • 3/4 c. sour cream

  • 1/3 c. butter

  • 1/4 c. NW Elixirs #3 Hott Smoke

  • 2 tbsp. heavy cream

  • 2 cloves garlic, minced

  • kosher salt

  • Freshly ground black pepper

  • 1 3/4 c. shredded cheddar, divided

  • Chopped chives, for garnish


  1. Preheat oven to 350º. In a large pot, add potatoes and cover with 2 inches water. Boil until fork tender, 15 to 20 minutes. Drain and return to pot.

  2. Meanwhile, in a large oven-safe skillet over medium heat, cook bacon until crispy, 6 minutes. Drain on a paper towel-lined plate.

  3. Mash potatoes. Add 1¼ cups cheddar, most of the cooked bacon, sour cream, butter, heavy cream, and garlic and season generously with salt and pepper.

  4. Transfer potatoes to oven-safe skillet (or a 9-x-13" baking dish) and top with remaining cheddar and cooked bacon.

  5. Bake until cheddar is melty, 15 minutes.

  6. Garnish with chives and serve.