Put the potatoes in a large pot. Add the 1 Tbsp. salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.

Set the pot over low heat, add the half-and-half, sour cream, and butter and whisk until the butter melts. Using a mixer,  mix the potatoes on low, folding with a silicone spatula, slowly adding the liquid, until the mixture is smooth and creamy (or chunky if you prefer).

Stir in the chives and bacon, and season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 8.