By Susan Benton, 30A Eats

Ingredients
5 pounds Yukon Gold potatoes, peeled and cut into 3-inch chunks
5 pinches sea salt
1 pound sliced bacon
2 sticks unsalted butter, softened
1 1/2 cups heavy cream, slightly warmed
1 cup cheddar or gruyere cheese
1/2 cup minced chives
freshly ground pepper

Preparation
Put the potatoes in a large pot and cover with water. Add salt and bring to a boil. Simmer over moderately high heat until tender, about 20 minutes.
Meanwhile, in a large skillet, cook the bacon in 2 batches over moderate heat, turning once, until crisp, 8 to 10 minutes per batch. Drain the bacon on paper towels and coarsely chop it.

Drain the potatoes and return them to the pot. Shake the pot over moderately high heat for about 20 seconds to dry the potatoes. Remove. Pass the potatoes through a ricer into a large pot. Add the butter, cream, cheese, chives and bacon and stir well. Season with salt and pepper and serve.

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