3lbs.russet potatoes (about 4 medium), peeled and quartered
4cupslow-sodium chicken broth
1cuphalf & half
2cupsshredded cheese (cheddar or Colby Jack)
chopped chives or chopped green onions, to garnish
Start by cooking the bacon in a large pot until crispy. Remove and set aside.
Discard the bacon grease and clean the pot. Heat the olive oil in the pot and add the chopped onions. Saute until soft and fragrant, about 3 minutes, add the minced garlic and saute an additional minute.
Add the peeled and quartered potatoes to the pot along with the butter, salt, pepper, and paprika. Cook and stir until the butter is melted. Stir in the flour and pour in the low-sodium chicken broth. Bring the liquid to a boil and then reduce the heat slightly. Cover with a lid and cook until the potatoes are fork-tender, about 10-15 minutes.
Use a potato masher to mash half of the potatoes. Stir in the half & half, sour cream, chopped bacon, shredded cheese. Reserve some of the chopped bacon and shredded cheese to use as a garnish.
Remove from heat and serve garnished with chopped chives or green onions along with more chopped bacon and shredded cheese.
Cover leftovers tightly and keep in the fridge for up to 5 days.