Servings and Ingredients
|2 ½ lbs. Yukon Gold or russet potatoes, peeled and coarsely chopped|
|½ c. Hy-Vee skim milk|
|½ c. Hy-Vee shredded extra-sharp cheddar cheese|
|½ c. Hy-Vee fat-free sour cream|
|½ tsp. Hy-Vee black pepper|
|¼ tsp. Hy-Vee kosher salt|
|¾ c. sliced green onions|
|2 slice(s) Hy-Vee applewood-smoked bacon, cooked and finely chopped|
- Place potatoes in a large saucepan. Cover with cold water. Bring to a boil. Simmer for 15 minutes or until tender. Drain well; return potatoes to pan over medium-low heat.
- Add milk; mash the potatoes to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Remove from heat.
- Add cheese and stir until cheese is melted. Stir in sour cream, pepper and salt.
- Top with green onions and bacon.