8 slices bacon

5 large green onions, finely chopped

3 lbs. russet potatoes, peeled and cubed

1/2 cup sour cream

1/4 cup butter

1/3-1/2 cup milk (to desired consistency)

2 cups (about 8 oz.) smoked gouda, grated

Salt and freshly ground black pepper, to taste

 

Butter a 9×13 baking dish. Cook bacon until browned and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl and add green onions; toss to combine. Place potatoes in a large pot and add enough water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until tender, 15-20 minutes. Drain. Add the sour cream, butter, and milk to the pot. Using a potato masher, mash until almost smooth. Add more milk to thin if necessary. Stir in 1 1/2 cups smoked gouda and 1 cup of the bacon-onion mixture. Season to taste with salt and freshly ground black pepper. Spread in the prepared baking dish. Top with remaining cheese.  Preheat oven to 375 F and bake for about 30 minutes until the edges are bubbling and the top is golden. Top with the remaining bacon-onion mixture and serve.