Really good with pork roast or chicken, or anything that is not going to make gravy.

Ingredients:

• 6 slices thick cut smoked bacon
• 3 large green onions, white and green parts, finely chopped
• 3 lbs russet potatoes, peeled, cut into 1½ inch cubes
• ¾ c sour cream
• 1/3 c whole milk
• ¼ c (½ stick) butter
• 2 c (about 8 oz) coarsely grated smoked Gouda, divided

Instructions:

1. Preheat oven to 375°
2. Butter 9 x 13 baking dish.
3. Cook bacon until golden brown and crisp.
4. Transfer to paper towel to drain.
5. Chop bacon, place in bowl with onions.
6. Place potatoes in large pot, add enough cold water to cover, sprinkle with salt, cover (slightly ajar), boil until tender — about 15 – 20 minutes.
7. Drain well, return to pot and cook over low heat, stirring often, until potatoes are dry and light film forms on the bottom of pot — about 2 minutes.
8. Add sour cream, milk, butter.
9. Using masher, mash until almost smooth.
10. Stir in 1½ c Gouda and 1 c bacon mixture.
11. Season with salt/pepper.
12. Spread mixture in baking dish.
13. Sprinkle remaining Gouda over.
14. Bake until cheese melts and edges are bubbling – about 40 minutes.
15. Sprinkle with reserved bacon mixture.

Serves: 6-8

Notes: I used red potatoes and did not peel them.