4 pounds potatoes (Russet, Yukon Gold, or a mix of both), peeled and quartered
1 cup unsalted butter, room temperature, cut into chunks
1 1/2 cups hot whole milk (or half and half)
Kosher salt and freshly ground black pepper, to taste
1/2 cup sour cream
3 cups yellow cheddar cheese, shredded, divided
1/2 pound bacon, cooked and crumbled, divided
2 scallions, sliced thin
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