The ultimate creamy mashed potatoes loaded with three types of cheese, bits of crisp-cooked bacon and fresh chopped sage.

Three Cheese, Bacon and Sage Mashed Potatoes

2 1/2 pounds (6 to 7 medium-sized potatoes) Yukon Gold baking potatoes, peeled and cut into 1 1/2 inch chunks
3 tablespoons softened butter
2 1/2 cups (10 ounces) mixed shredded cheese, such as smoked gouda, cheddar and Swiss
1/2 cup warm milk
4 slices bacon, cooked until crisp, chopped
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
Salt and pepper to taste
Additional shredded cheese for sprinkling on top, optional

1. Cook potatoes in large pot of boiling water until very tender, about 18 minutes.
2. Drain in colander.
3. Return potatoes to pot and mash with potato masher. Stir in butter and cheese until combined. Add milk to make a creamy consistency. Stir in bacon and sage. Season to taste with salt and pepper.
4. Place in serving bowl and sprinkle with additional cheese, if desired.

Makes 8 servings.

Recipe provided courtesy of the American Dairy Association.