Rodeo Potatoes Mashed with Three Cheeses and Bacon
3 lbs. whole Rodeo potatoes, washed, unpeeled
2 T. olive oil
1 medium onion, chopped
2 large garlic cloves, roughly chopped
8 slices thick-cut bacon
½ c. unsalted butter, melted
1 c. sour cream
4 oz. cream cheese, at room temperature
1 c. shredded Parmesan
2 c. shredded cheddar cheese, divided
1/3 c. chopped fresh chives, plus 1 T. for garnish
½ tsp. kosher salt
½ tsp. freshly ground black pepper
Preheat oven to 350°. Butter a 2-quart baking dish and set aside.
Place whole potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and then reduce heat to simmering. Cook until tender and easily pierced with a fork, about 20 minutes. Drain the water from the pan, cover the potatoes with a lid, and set aside.
While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring a couple of times. Then add the garlic and cook for another 3 to 5 minutes, or until the onion is completely softened. If the onion and garlic start to brown, turn the heat down a bit and continue cooking until the onion is completely softened. Remove onion and garlic to a plate and then add the bacon to the same skillet. Cook bacon until just crisp and then transfer to a plate lined with a paper towel to drain and cool. Crumble bacon into small pieces.
Using a potato masher, mash the potatoes in the saucepan until light and fluffy. Add the butter, sour cream, cream cheese, Parmesan, and 1 cup of cheddar, and stir until combined. Fold in 1/3 cup of chives, half the crumbled bacon, and salt and pepper. Transfer to prepared baking dish and top with remaining cheddar and bacon. Bake until potatoes are heated throughout and the top is slightly golden, about 30 minutes. Remove from oven and sprinkle the remaining garnish of chives over the top. Serve hot.