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1
Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
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2
Peel the potatoes and cut them into 1-inch cubes.
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3
Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil.
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4
Reduce the heat and simmer the potatoes until very tender, about 5 minutes.
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5
(If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
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6
While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes.
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7
Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces.
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8
Set aside.
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9
Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment.
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10
Whip the mixture until thoroughly combined.
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11
Drain the potatoes and add to the mixer.
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12
Mix again to combine and the potatoes are whipped smooth.
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13
Spoon the mixture into the prepared baking dish.
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14
Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.
