Potato and Bacon Casserole

• 3 ½ pounds Yukon gold potatoes, rinsed, peeled, and cut into ½ -inch cubes
• 6-8 strips bacon, crisp and crumbled
• 3 tablespoon unsalted butter, cut into 3 pieces
• 2 tablespoons fresh chives, rinsed and chopped
• Salt and freshly ground black pepper
• 3 cups Carr Valley 6-Year cheddar cheese, shredded

In a large stockpot with a enough water to cover and ½ teaspoon of salt, bring the potatoes to a boil, cover, and reduce the heat to medium. Cook until the potatoes are very soft and a knife goes through easily. Drain, steam the potatoes for 1 minute, then remove from the heat. Add butter, allow it to melt, and season with salt and pepper. Use a potato masher or handheld electric mixer to mash the potatoes until they are creamy. Add a little milk if needed. Stir in fresh chives.

Preheat the oven to 350 degrees. Spray a casserole dish with nonstick spray. Spread half of the whipped potatoes in the bottom of the casserole, top with half of the cheese, and half of the crumbled bacon. Spread the remaining potatoes over the bacon and top with cheese and the remaining bacon. Cover the casserole with foil.

Bake 40 to 50 minutes or until the casserole is steamy and slightly puffed.

Yield: 8 servings