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Slice the bacon into ¼-inch strips, and cook until slightly brown. Drain fat and set aside.
Peel the potatoes and cut into quarters. Boil until tender, then drain.
Using a ricer, mash potatoes into a thin layer back in a very large mixing bowl. Place about a third of the butter and cream cheese on top of the layer.
Alternate layers of riced potatoes with the butter and cream cheese.
Use the sturdiest wooden spoon you have to incorporate the cup of sour cream.
Fold in the cheddar cheese, bacon, and chives.
Grease a large, oven-safe pot; pour the potatoes into the cooking vessel.
Preheat oven to 350 degrees Fahrenheit.
Bake for 30 minutes, then check to see if the sides started browning. Scrape down the sides with a wooden spoon and stir the brown bits into the mix.
Bake for 30 more minutes.