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
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Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil.
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Cover, reduce the heat to medium-low and simmer just until tender, about 10 to 15 minutes.
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Drain the potatoes, reserving the cooking liquid.
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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.
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If necessary, add more broth to attain the desired consistency.
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Stir in the bacon, sage and salt and pepper to taste.
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Serve immediately.