Cheesy Mashed Potato Bake Recipe

Bring a saucepan of water to a boil over medium-high heat.
While the water comes up to heat, wash the potatoes, then peel (optional) and dice into 1 inch cubes. Leaving the skin on can add great flavor.
Boil the potatoes for about 12 - 15 minutes until they are tender. Check for doneness by piercing them with fork. They will feel soft and the fork will slide right in.
Drain the water using a colander, then return the potatoes to the pan. Cover them to keep warm, then set aside.
Heat a skillet over medium heat and cook the bacon until crisp, turning as needed.
Transfer the bacon to a plate lined with paper towel to drain. Let it cool, then crumble it into pieces.
Preheat the oven to 350 degrees F.
Using a stand mixer with the paddle attachment or a hand mixer, mash the potatoes until light and fluffy. Add in the cream cheese, butter, and sour cream. Continue mixing until well combined.
Whisk the egg in a bowl then add it to the mixer and mix about 1 minute.
Add in the chives, 1/3 cup of the shredded cheddar cheese, half of the bacon, salt and black pepper. Stir together then transfer the mixture into a 20 oz oven safe baking dish sprayed with non-stick spray.
Top with the remaining 1/3 cup of cheddar cheese, the other half of the crumbled bacon, and a sprinkle of chives.
Bake the casserole in the pre-heated oven for about 20 minutes until heated through. Serve and enjoy!