3 1/2 lbs. russet potatoes, peeled, cubed

1 cup whole milk

1/2 cup sour cream

6 Tbsp. unsalted butter

6 strips thick-sliced bacon, diced

salt and pepper to taste

2 cups Gouda cheese shredded,divided

1/4 cup chopped fresh chives

Preheat the oven to 375*F

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 cram and butter, mash until smooth, cover and set aside.  Sauté bacon in a skillet over medium high heat until crisp.  Drain on a paper-towel lined plate, 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 brown 30 minutes.  Garnish with chives.

Makes 7 cups