Cheesy Bacon And Sage Mashed Potatoes

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Washington Post


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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

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