Mashed potatoes with cheese and bacon

Ingredients:

• 1.3 kg red-skinned potatoes (4-5 medium tubers), chopped
• 4 slices bacon, chopped
• 110 g salted butter, cut into pieces, room temperature
• 2/3 - 3/4 cup sour cream
• 2 tablespoons chopped fresh chives
• Grated cheddar, for serving

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water to a depth of 2.5 cm. Season generously with salt and bring to a boil. Reduce heat to medium and simmer until tender, about 15 minutes.
2. Meanwhile, in a large skillet over medium heat, fry the bacon until crisp, about 7-8 minutes. Transfer the bacon to a paper towel-lined plate.
3. Drain the potatoes and return the pan to low heat. Heat until the remaining water evaporates, about 2 minutes. Add the butter, then mash the potatoes with a potato masher, gradually whisking in the sour cream. Add the bacon and onion, setting aside 1 tablespoon of each. Transfer the potatoes to a serving dish and top with grated cheese, the remaining bacon, and onion.