Cheesy Loaded Mashed Potatoes

• 1½ pounds (680 g) russet potatoes, peeled and cut into large dice
• Pinch of salt, plus more to taste

Directions

• 1 Fill a large pot with water and bring to a boil over high heat. Add the potatoes and the pinch of salt, reduce the heat to medium-low, and simmer until tender, about 15 minutes. Drain the potatoes and return them to the pot.
• 2 In a medium skillet over medium-high heat, add the bacon and cook, turning occasionally, until crisp and browned,