Gather the ingredients.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes; drain on paper towels.

Meanwhile, place potatoes into a large pot of lightly salted water and bring to a boil; reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and return potatoes to the pot.

Mash butter into the potatoes using a potato masher or electric hand mixer until well combined. Add sour cream and continue to mash or beat until combined.

Crumble bacon into potato mixture; stir in Cheddar cheese and chives. Season with salt and pepper.