Thoroughly wash the Potato (4) and remove any eyes the potatoes might've grown, but keep the potato peel on.
Slice washed and eyed potatoes into uniform cuts.
Boil your uniform slices with a splash of Lemon Juice (to taste) until they become fork tender. Lemon provides an acid to help keep your potatoes white.
While you boil your potatoes cut the Thick-Cut Bacon (16 ounce) into uniform bits and cook them until crispy. When done, remove as much bacon grease as possible. I like to place my bacon on a couple paper towels to help get rid of the grease. Let sit.
Drain potatoes and place them on a cooking sheet nor layer thick. Place in 350 degrees F (180 degrees C) oven for 10 minutes to dry out. This allows you to add more flavor and prevent the final product from becoming too wet.
Place into container to mash (ricer, mixer, bowl, etc). If using a ricer, rice potatoes first and slice the Cream Cheese (8 ounce) into small cubes for easier mixing.
Add block of cream cheese, Butter (4 tablespoon), Sour Cream (1 cup), Heavy Cream (1/4 cup), and Ground Black Pepper (1/4 tablespoon)/ Mix until you remove any lumps or until desired consistency. Fold in half the Shredded Sharp Cheddar Cheese (8 ounce) and all of the bacon (don't completely mix in the cheese).
Place in casserole dish and cover with the remaining Shredded Sharp Cheddar Cheese (8 ounce). Place in an oven at 350 degrees F (180 degrees C) until cheese is melted.
Sprinkle chopped Fresh Chives (to taste) before serving.