Mashed Potato Casserole with Bacon, Cheese and Chives

Ingredients

• 4 pounds potatoes, peeled and cut up to be boiled
• about 3/4 cup milk
• 1/2- 3/4 cups sour cream
• 4 tablespoons butter
• 2 cups, (8 ounces), freshly shredded cheese, separated - eg Colby, Cheddar, Parmesan, Mozzarella or Gouda is delicious with the bacon.
• 2-4 tablespoons freshly snipped chives, 2 or more
• 5-6 slices of bacon, cooked crisp and crumbled
• salt and pepper to taste

Directions

1. 1. Cook the potatoes in a large saucepan, in salted, boiling water until they are tender. Drain well, and return the potatoes to the pan.
2. 2. Mash well with potato masher, or a hand mixer, and add the butter and mash into the potatoes. Add 1/2 cup milk and 1/2 cup sour cream and beat until incorporated. Stir in 1 cup of cheese and chives. Now, add more milk or sour cream if it is needed. Potatoes should be very creamy. Taste potatoes and season with salt and pepper.
3. 3. Preheat oven to 350 degrees. Spoon potatoes into a buttered 9x13 inch glass baking pan and smooth evenly in the pan. Cover with foil and bake in oven for 15-20 minutes until they are hot.
4. 4. Remove dish from oven and remove foil. Sprinkle the remaining 1 cup cheeses over the potatoes and return them to the oven. Bake for about 10 minutes, just until the cheese is melted and casserole is hot.
5. 5. Remove casserole from oven. Sprinkle with all the crumbled bacon and 2 teaspoons of fresh snipped chives. Enjoy!
6. NOTE: This casserole can be prepared a day ahead if desired. Just cover the pan of mashed potatoes with foil and keep in the fridge. Baking time will take longer because the casserole is cold, maybe 30-40 minutes. Then top with toppings.