Rinse potatoes then cut into 1½" pieces. Place in large saucepan. Fill saucepan with enough water to cover potatoes by 1". Heat potatoes over high heat until boiling then reduce heat to simmer, add 1 tsp kosher salt and stir. Simmer until potatoes are very tender but not disintegrating (about 30 minutes). Drain potatoes completely then return to pot.

Stir potatoes over low heat to evaporate excess water—potatoes should break down easily just from stirring. The process is complete when steam no longer rises from the pot—approximately 1 minute.

Transfer potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add melted butter and give the machine 2 or 3 turns to coat the potatoes. Next add the warmed half-and-half. Beat until the butter and milk are incorporated but a few lumps remain.

Fold in the crumbled bacon, test for seasoning, transfer to serving dish and enjoy!