Begin by boiling the peeled and chopped russet potatoes until tender, then drain.

While the potatoes cook, fry the bacon until crispy, then crumble it into small pieces.

Warm the milk with butter, salt, and pepper in a saucepan until the butter melts.

Shred the cheddar cheese and finely chop the fresh chives.

Mash the cooked potatoes and combine with the warm milk mixture, bacon, cheese, sour cream, and most of the chives.

Transfer the mashed potatoes to a serving bowl, garnish with the remaining chives, and DEVOUR!