Ingredients

• 2 1/2 pounds red-skinned potatoes (4 to 5 medium), chopped
• Kosher salt
• 4 slices bacon, chopped
• 1 stick salted butter, cut into pieces, at room temperature
• 2/3 to 3/4 cup sour cream
• 2 tablespoons chopped fresh chives
• Shredded cheddar cheese, for topping

Instructions

1. Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
3. Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.
4. Photograph by Ryan Dausch