Loaded Mashed Potatoes

Cook the bacon. In a skillet over medium heat, cook the bacon until crisp, 8 to 12 minutes, turning as needed. Transfer to a paper-towel-lined plate. Once cool, chop. Reserve 1 to 2 tablespoons bacon fat in the skillet if you want extra swagger later, then stir 1 tablespoon into the potatoes with the butter or use it to grease your serving bowl.

Boil the potatoes. Add potatoes to a large pot and cover with cold water by about 1 inch. Add 1 to 2 tablespoons kosher salt. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are very tender, 12 to 15 minutes. A fork should slide in easily with no resistance.

Drain and dry. Drain in a colander, then return the potatoes to the hot pot. Let them sit for 1 to 2 minutes, shaking the pot once or twice, so excess steam can escape. This helps you get fluffy mashed potatoes instead of watery ones.

Warm the dairy. While the potatoes steam-dry, warm the milk and butter together until the butter melts. Warm is the key word. Hot is fine. Cold is the enemy.

Mash. Mash the potatoes until mostly smooth. Add the melted butter and warm milk, then stir gently. Do not overmix. Fold in sour cream, garlic powder (if using), black pepper, and salt to taste.

Load them up. Stir in most of the cheddar and most of the chopped bacon, saving a little of each for the top. Fold in the chives.

Finish and serve. Taste and adjust seasoning. Spoon into a serving bowl, top with remaining cheddar, bacon, and chives. If you want the cheese extra melty, cover the bowl for 2 minutes. Or transfer the potatoes to a broiler-safe dish and broil for 1 to 2 minutes, watching closely.