Cheesy Bacon Potato Casserole

Ingredients:

• 2 ½ lbs. red potatoes, peeled and quartered
• 3 Tablespoons butter, softened
• ½ to ¾ cup whole milk, warmed
• 2 ½ cups shredded cheddar cheese, plus extra for topping
• 6 bacon slices, cooked and crumbled, divided
• 2 teaspoons dried sage
• Salt and pepper, to taste
• Sour cream (to serve atop of the cheesy potatoes)
• Sliced scallions(optional topping)

Directions:

In a large saucepan, cover potatoes with water. Bring to a boil over medium-high heat and cook until potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes and place them in a large mixing bowl. Add the softened butter and warm milk and beat until the potatoes are a creamy consistency. Fold in the cheese, four slices of crumbled bacon, and sage. Add salt and pepper to taste. Preheat oven to 350 degrees F. Meanwhile, evenly spread the cheesy mashed potatoes into a large, greased casserole dish. Cover potatoes with additional cheese. Once the oven is hot, put the cheesy potatoes into the oven for about 15 minutes, uncovered, to melt the cheese on top. Once the cheese on top is melted, remove the cheesy potatoes from the oven and sprinkle them with the remaining two strips of crumbled bacon. Garnish with sliced scallions. Serve hot with a dollop of sour cream on top. Serves 6 to 8.

A mix of potato fun facts: Potatoes originated in the Andes mountains of South America and were domesticated around 7,000 years ago. There are over 4,000 varieties of potatoes which can be blue, pink, red, brown or yellow. Potatoes are pollinated by bumble bees. During the gold rush, potatoes were highly valued and sometimes traded for gold. Potatoes were the first food grown in space.