Ingredients: 16 small red potatoes (about 1-3/4 pounds), 1/2 cup 2% milk, 1/4 cup butter cubed, 1/2 teaspoon pepper, 1/8
teaspoon salt, 1-1/2 cups shredded cheddar cheese divided, 1/2 cup crumbled cooked bacon, 1 cup sour cream, 2 tablespoons
minced fresh chives. Turn the oven on to 350°. Fill a 6-quart stockpot with water to cover the potatoes. Heat till boiling. Lower
the heat and cook, covered, for 15 to 20 minutes, or until soft. After draining, put back in the pot. Potatoes should be mashed
before adding milk, butter, salt, and pepper. Transfer into a 3-quart baking dish that has been buttered, then top with one cup of cheese and bacon.
Place a dollop of sour cream over top; garnish with the remaining cheese and chives.
Bake, uncovered, for 20 to 25 minutes, or until cheese is melted and thoroughly cooked.