BACON CHEDDAR SMASHED POTATOES

BACON CHEDDAR SMASHED POTATOES 3 lbs. Russet baking potatoes, scrubbed and coarsely chopped 3/4 c. fat-free milk 1/2 c. shredded extra-sharp cheddar cheese 1/2 c. fat-free sour cream 1 tsp. freshly ground black pepper 1/2 tsp. garlic salt 1/4 tsp. kosher salt 1/3 c. cooked and crumbled bacon (about 2 smoked bacon slices) Place potatoes in a large saucepan; cover with cold water. Bring potatoes to a boil. Reduce heat; simmer 15 minutes, or until potatoes are tender. Drain potatoes, and return them to pan over medium-low heat. Add milk, and mash potato mixture with a potato masher to desired consistency. Cook 2 minutes, or until thoroughly heated, stirring constantly. Remove potatoes from heat. Add cheese, sour cream, pepper, and salts; stir until cheese melts. Sprinkle bacon over potatoes.