3-1/2 pounds russet potatoes, peeled, cubed
1 cup whole milk
1/2 cup sour cream
6 tablespoons unsalted butter
6 strips high-quality, thick-sliced bacon, diced
salt to taste
2 cups Gouda cheese, shredded, divided
¼ cup chopped fresh chives
Preheat oven to 375.
Boil potatoes in salted water in a large pot
over high heat until tender, 12 minutes. Drain, return potatoes to the pot, and
dry over medium heat for 1 minute. Off heat, add milk, sour cream, and butter;
mash until smooth, cover, and set aside. Saute bacon in a skillet over
medium-high heat until crisp. Drain on a paper-towel lined plate, then stir
into mashed potatoes; season with salt. Assemble casserole, spreading half the
potatoes in a 2-quart casserole dish. Top with 1 cup cheese, spread with
remaining potatoes, then top with remaining cheese. Bake until golden, 30
minutes. Garnish with chives.