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) 
1. Place potatoes in a large saucepan; cover with cold water. 
2. Bring potatoes to a boil. 
3. Reduce heat; simmer 15 minutes, or until potatoes are tender. 
4. Drain potatoes, and return them to pan over medium-low heat. 
5. Add milk, and mash potato mixture with a potato masher to desired consistency. 
6. Cook 2 minutes, or until thoroughly heated, stirring constantly. 
7. Remove potatoes from heat. 
8. Add cheese, sour cream, pepper, and salts; stir until cheese melts. 
9. Sprinkle bacon over potatoes.