lb. russet potatoes, peeled, cubed
c. whole milk
c. sour cream
strips bacon, diced
salt to taste
c. gouda cheese, shredded, divided
c. chopped chives
Preheat oven to 375. Boil potatoes in salted water over high heat until tender, 12 minutes. Drain, return potatoes to the pot and dry over medium heat for 1 minute. Take off heat, add milk, sour cream, and butter; mash until smooth, cover, set aside. Saute bacon in skillet over medium high until crisp. Drain and dry fat on paper towel and stir into mashed potatoes. Season with salt. Assemble casserole, spreading half the potatoes in a 2 qt. casserole dish. Top with 1 cup cheese, spread with remaining potatoes, then top with remaining cheese. Bake until golden, 30 minutes. Garnish with chives.