Categories: Potatoes, Side Dish

Ingredients

• 5 large yukon gold potatoes or 5 large russet potatoes , peeled and cut into 1-inch pieces
• 2 (14 1/2 ounce) cans chicken broth
• 3 tablespoons butter
• 2 1/2 cups shredded smoked gouda cheese
• 4 slices bacon , fried until crisp (but not black)
• 2 tablespoons finely chopped fresh sage

Directions

1. Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil.

2. Cover, reduce the heat to medium-low and simmer just until tender, about 10 to 15 minutes.

3. Drain the potatoes, reserving the cooking liquid.

4. Return the potatoes and 1 cup of the cooking liquid to the saucepan and, using a potato masher or the back of a wooden spoon, mash until smooth. Add the butter and gouda and stir until incorporated and melted; do not overmix.

5. If necessary, add more broth to attain the desired consistency.

6. Stir in the bacon, sage and salt and pepper to taste.

7. Serve immediately.

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