5lbsYukon Gold Potatoespeeled and cut into quarters
Cold water to cover potatoes
½cupwhole milkwarmed in the microwave for 45 seconds.
½tspground white pepper
10stripsbaconcooked and crumbled
3cupscheddar cheesedivided in half
In a large pot add quartered Yukon Gold Potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ tsp salt and stir into water. Bring water to a boil and let potatoes cook for 18-22 minutes (depending on the size of your cut potatoes). Potatoes are done when you can easily pierce with a fork.
Drain potatoes and place them in a large mixing bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add 1 stick of softened butter, garlic powder, ground white pepper, and salt. Mix with a hand mixer for 30 seconds on high.
Add sour cream, warmed milk, and ½ of the cheddar cheese to the bowl. Beat on high until no lumps remain in potatoes.
Lightly grease a 9x13 baking dish and preheat the oven to 375 degrees F. Add potato mixture to the baking dish. Top with remaining cheddar cheese. Place in the oven and bake for 20 minutes, or until cheese is fully melted.
Sprinkle cooked bacon and chives on the top of the casserole. Serve and enjoy.
Make sure not to overmix your potatoes. They will become gluey and tough if mixed too long.
The purpose for warming the milk is so that you don’t bring down the temperature of the potatoes while mixing together.
I recommend that you let the sour cream sit out while the potatoes are cooking so that it can come up to room temperature before adding to your hot potatoes.
Ground black pepper can be used in place of the ground white pepper.