- 1-3/4 lbs Red Potatoes, about 16-ish
- 1/2 Cup Milk
- 1/4 Cup Butter, room temp
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Salt
- 1 Cup Shredded Cheese
- 1/2 Cup Crumbled Bacon
- Minced Chives for Topping
Preheat oven to 350 degrees.
Place potatoes into deep stockpot and add enough water to fully cover the potatoes. Bring to a boil, reduce heat to medium high heat and cook uncovered for 20 minutes or until tender. Drain off water and return potatoes to pot.
Mash the potatoes while adding in the 1/2 Cup of Milk, 1/4 Cup of Butter, 1/2 Teaspoon of Pepper and 1/4 Teaspoon of Salt. Once evenly mixed, spread out into large baking dish, cover with 1 Cup of Shredded Cheese and 1/2 Cup of Crumbled Bacon.
Bake uncovered for 20 to 25 minutes or until cheese is fully melted.
Serve with Minced Chives, additional Shredded Cheese and Crumbled Bacon to taste.