Step 1

Cut the bacon into halves or thirds and fry in a large skillet over low heat while you proceed with the following steps below. Once crispy on each side, transfer to a paper towel lined plate. Roughly chop once cooled.

Step 2

Add the sour cream and milk to a small bowl and whisk to combine. Set it aside and allow it to come to room temperature. It shouldn't be cold when added to the potatoes.

Step 3

Peel the potatoes and cut into ¾-inch slices. Place in a large pot of cold water.

Step 4

Slowly bring the potatoes to a gentle boil, do not boil rapidly. This ensures that they cook evenly and prevents them from falling apart. Once a soft boil is reached, add 3 teaspoons salt.

Step 5

Cook for 25 minutes or until the potatoes are very fork tender. Remove from heat and drain well.

Step 6

Return to the warm pot and add the butter. Let them sit for 3 minutes to allow most of the steam to escape and for the butter to melt.

Step 7

Add the pepper to the potatoes and start mashing them. (Use a potato masher, not an electric mixer.) Gradually drizzle ¾ of the sour cream/milk mixture while you continue to mash. Don’t over mash or the consistency will become gluey.

Step 8

Stir in a little more than half of the cheese, half of the bacon, and half of the green onions. Add the remaining sour cream/milk only if a slightly creamier texture is desired. Taste and add more salt/pepper if needed.

Step 9

Transfer to a serving dish. Top with the remaining cheese. If desired, microwave for 30 seconds to melt the cheese on top. Top with remaining bacon and green onions and serve!