3lb.russet potatoes, peeled and cut into 2-inch pieces
1Tbsp.kosher salt, plus more, to taste
1cuphalf-and-half
1cupsour cream
3Tbsp.unsalted butter, cut into 3 pieces
3Tbsp.minced fresh chives + enough for sprinkling on top
8oz.bacon, cut into 1/4-inch pieces and cooked until crispy
Freshly ground pepper, to taste
Instructions
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.