Baked Mashed Potatoes

I have cooked this for many times after I found this wonderful but simple recipe. 
I have made some alternations to the original recipe.  In particular, I add fresh corn kernel to the mashed potatoes for baking.  The corn brings such a freshness and chewy taste to the mashed potatoes.  In fact, this is a suggestion from my adorable little daughter who loves potatoes very much. 

Ingredients

8 medium potatoes, peeled and cubed

1/2 cup sour cream

1/3 cup butter, softened

1 teaspoon salt

1/4 teaspoon pepper

1 cup shredded Cheddar cheese

3 bacon strips, cooked and crumbled

1 corn cob

1 teaspoon minced chives

Directions

1.      Place potatoes in a saucepan and cover with water.  Cover and bring to a boil over medium-high heat.

2.   Cook for 15-20 minutes or until tender. Drain and mash. 

3.   Place the corn cob in saucepan and cover with water.  Bring to a boil for 10 minutes.

4.   Cut the corn kernels from the corn cob.

5.   Add corn kernels, half of the crumbled bacon,  sour cream, butter, salt and pepper to the mashed potatoes.  Mix until smooth and fluffy.

6.      Transfer to a greased 2-1/2-qt. baking dish. 

7.   Sprinkle with cheese, remaining bacon and chives if desired. 

8.   Bake, uncovered, at 325 degrees F for 20 minutes or until heated through and cheese is melted.