INGREDIENTS
3 lb
russet potatoes (, peeled and cut into 1 and 1/2 inch pieces)
3/4 cup
milk ((I used 1%))
4 tbsp
butter (, melted)
1 cup
sour cream
kosher salt and pepper
1 2/3 cups
shredded cheddar cheese (, divided use)
1/2 cup
crumbled cooked bacon
1/4 cup
finely chopped chives
2 tbsp
finely chopped parsley
Cooking spray