Cheddar-Mashed Potato Casserole
2 lb. Yukon gold potatoes (about 6), peeled, quartered
2 Tbsp. butter
1/2 cup Sour Cream
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
6 slices Bacon, cooked, crumbled
COOK potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan.
HEAT oven to 350ºF. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon.
BAKE 30 to 35 min. or until heated through.