2 1/2 Lbs Russet potatoes, peeled, diced into 2″ cubes
1/4 Lb Turkey bacon
2 cups Leeks (white part only) chopped (2-3 leeks)
4 Tbs unsalted butter, softened
1/2 cup fat free half-and-half
4 oz 1/3 less fat cream cheese
3 tsp kosher salt
1/8 tsp cayenne pepper
2 Tbs chopped fresh chives
Cook potatoes in slated water about 20 minutes or until tender.
Saute bacon until crisp; remove bacon from pan.
Saute leeks in bacon drippings; then stirr in bacon.
Drain potatoes then return to pan; dry briefly over medium heat, stirring constantly.
Mash potatoes and fold in all ingredients.