Loaded Cheddar Bacon Mashed Potatoes

• 84
  3 lb gold potatoes, peeled and cut into 1-inch pieces

  Marketside Organic Gold Potatoes, 3 lb Bag84$9.96Buy from Water Butlers
• 8 cups water
• 1 1/2 tsp salt, divided
• 92
  4 tbsp butter, cut into cubes

  Organic Butter92$11.99Buy from Re-Up Refills
• 84
  1/2 cup whole milk

  Milk84$7.00Buy from Storey Family Farm
• 80
  1/2 cup sour cream

  Sour Cream, 12 oz80$22.00Buy from ZakFarm
• 91
  1 1/2 cups white cheddar cheese, shredded

  White Cheddar (Raw Organic Grassfed)91$8.99Buy from Nutrient Farm
• 91
  1/2 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 1/4 tsp black pepper, freshly ground

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1. 1

   Place the cut gold potatoes into a large pot and pour in the water, ensuring the potatoes are covered by about an inch.

2. 2

   Stir 1 teaspoon of the salt into the water, then bring to a rolling boil over high heat, which takes about 5 minutes.

3. 3

   Lower heat to medium-low and simmer the potatoes gently until fork-tender, about 12 to 14 minutes.

4. 4

   While potatoes cook, combine the butter, whole milk, sour cream, and garlic powder in a small saucepan over low heat for 3 minutes until warmed through and the butter melts.

5. 5

   Drain the tender potatoes thoroughly in a colander, then return them to the warm, empty pot over low heat for 1 minute to dry off any excess surface moisture.

6. 6

   Mash the potatoes with a hand masher until light and fluffy, then pour in the warm butter and milk mixture, folding gently with a spoon until creamy.

7. 7

   Fold in 1 cup of the white cheddar cheese, the remaining 0.5 teaspoon of salt, and the black pepper until the cheese is completely melted; top with the remaining cheese to serve.