makes 8 to 10 servings
5 large Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
2 to 3 14.5-ounce cans chicken broth
3 tablespoons butter
2 1/2 cups shredded smoked gouda cheese
4 slices bacon, fried until crisp and drained
2 tablespoons finely chopped fresh sage
Freshly ground black pepper
Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil. Cover, reduce the heat to medium-low and simmer just until tender, 10 to 15 minutes. Drain the potatoes, reserving the cooking liquid.
Return the potatoes and 1 cup of the cooking liquid to the pot and, using a potato masher or the back of a wooden spoon, mash until smooth. Add the butter and gouda and stir until incorporated and melted; do not overmix. If necessary, add more broth to attain the desired consistency. Stir in the bacon, sage and salt and pepper to taste. Serve immediately.
courtesy of: Robin Kline, The Washington Post, November 12, 2003