Set a large pot of water to boil over medium-high heat. Place whole, peeled potatoes into the pot. Cover potatoes, with the lid cracked just enough to let steam escape. Cook until potatoes are soft and tender, about 25 to 30 minutes. Poke with a fork to check doneness.

Drain well and transfer back to the pot. Using a handheld masher, mash potatoes gently to break into large chunks. Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip potatoes on medium speed. Add butter and salt. Gradually drizzle in whole milk to reach your desired texture.

Stir in fresh chives, gorgonzola, and chopped turkey bacon until well mixed.

Serve warm right away, or cover potatoes and place into a warm oven until ready to serve. You can also transfer mashed potatoes to a slow cooker set to Low.

Enjoy!