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
01Preheat oven to 350F.
02Add potatoes to large pot with enough cold water to cover potatoes by 1”. Generously salt the water and bring to boil over high heat. Once boiling, reduce heat to medium and continue to softly boil until potatoes are fork tender, 10-15 minutes depending on size.
03Remove from heat and drain, returning potatoes to warm pot to let excess moisture evaporate.
04Add butter and hot milk to potatoes and beat with hand mixer until smooth and fluffy. Season with salt and pepper to taste and mix until just combined.
05Stir sour cream, 2 cups cheddar cheese, and half of crumbled bacon into creamy mashed potatoes and transfer to large baking dish. Top with remaining cheese and bacon. Bake uncovered until cheese on top is melted and begins to brown, 25-30 minutes. Remove from oven and top with scallions.