Preheat oven to 400°F.

Peel and cut potatoes into similar-sized chunks and place them in a large pot covered with one inch of cold water.

Boil until potatoes are fork-tender (approximately 15-20 minutes).

While the potatoes are cooking, prepare the bacon. Line a large microwave-safe plate with paper towels. Place 4-5 bacon strips on the paper towels, ensuring they are not touching. Cover with more paper towels and microwave on full power for 4 minutes. Continue to microwave in 30-second intervals if needed, until bacon is crispy. Remove the bacon from the plate and repeat the process until all of the bacon is cooked. Once cooled, crumble the bacon into small pieces.

When potatoes are done, drain them in a colander and return to pot. Add butter, milk, salt and white pepper and mix using an electric hand mixer.

Set aside a handful of cheese and a handful of bacon, and stir the remaining cheese and bacon into the mashed potatoes.

Spoon mashed potatoes into a 1.5-2-quart casserole dish and top with the reserved cheese and bacon.

Bake for 20-25 minutes or until top is golden brown.