2 pounds of small russet potatoes
1 cup of milk
1/2 stick of butter
1 cup of shredded cheddar cheese
Simmer 2 pounds of small russet potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cu of milk with 1/2 stick of butter. Mash the potatoes with the hot milk and stir in 1 cup of shredded cheddar. Top with crumbled cooked bacon and sliced scallions.
Miranda's Mix Ups: Arnold made it! I'll be honest I didn't taste any cheese but it was so yummy! I had way more than I should have!