Peel and chop you potatoes into even pieces. Place in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until all the potatoes are soft.

Meanwhile, cook your bacon in a large pan over medium-high until crisp. Remove to a plate covered with a paper towel to drain, and set aside until cool enough to handle. Crumble into coarse pieces.

Drain the potatoes and return to the pot. Using an electric mixer, beat the potatoes until fine crumbles, then add the butter, sour cream, and ¼ cup of the half and half. Beat until smooth, adding more half and half until desired consistency, then fold in the bacon, cheddar cheese, and chopped chives. Serve immediately.