2 lb. Yukon gold potatoes (about 6), peeled, quartered
2 Tbsp. butter
1/2 cup sour cream
1 cup shredded triple cheddar cheese
6 slices bacon, cooked, crumbled
Cook potatoes in boiling water in large saucepan 20 minutes or until tender; drain. Return to pan.
Heat oven to 350 degrees. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon. Bake 30 to 35 minutes or until heated through. Makes 10 servings.
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