It's everything you want in a special mashed potato - creamy, cheesy, little bits of bacon and a touch of freshness from herbs. This bacon, cheese and chive mash is an easy yet indulgent mash side recipe that makes dinners even more special.

RECIPE TIPS
- Choose a potato good for mashing, such as Sebago or Desiree.

- Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages the extra release of built-up steam.

- For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both are available from good kitchen stores.

- Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add a few tablespoons of milk and butter to restore the smooth texture.

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