1/2tsp.Freshly Cracked Black Pepperplus more to taste
2tbsp.Whole Milk**optional
Instructions
Wash and peel the potatoes. Chop them into one inch cubes, then transfer them to a medium pot.
Fill the pot with cold water so the water is at least an inch above the top of the potatoes.
Sprinkle in one teaspoon of kosher salt, and stir. Bring the pot to a boil, and boil for about 8-9 minutes until the potatoes are tender enough that they can easily be pierced with a fork.
Drain the water.
Add the butter and a pinch of salt to the potatoes. Use a potato masher to mash the potatoes, butter, and salt until smooth and creamy.
Stir in the sour cream with a large spoon. Then stir in the cheese, most of the bacon, most of the chopped green onions, and the freshly cracked black pepper.
Taste the potatoes, and season with more salt and/or pepper if desired. Serve hot, and top with remaining bacon and green onions.
**Add whole milk, 1 tbsp. at a time, if you prefer a creamier texture. Totally optional!
Notes
*Shred the cheddar from a block of cheese if possible. Packaged pre-shredded cheese contains anti-caking agents that don't allow it to melt as thoroughly as freshly grated cheese.