6 slices bacon, pancetta or other pork
3 lb. potatoes
2 tsp. salt (or to taste)
1 cup dairy sour cream
1/2 cup (1 stick) butter
2 1/2 cups milk
2 tbsp. heavy cream
1/2 tsp. white pepper
2 to 3 green onions, chopped
2 tbsp. chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)

Slice the meat into 1/4-inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5 to 10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).

Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.

When the butter melts, stir in the dairy sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.