1. Heat the oven to 325 degrees F. Butter a 1 1/2-quart casserole dish.
2. Place potatoes in a 3-quart saucepan; cover with cold water. Add 1 tablespoon of salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes or until fork-tender. Drain the potatoes. Put pan back on burner for 1 minute, shaking the pan until the potatoes are dry. Mash the potatoes with potato masher or mixer. Add the butter, sour cream, cheese, chives and 1/2 teaspoon salt. Stir until mixed well.
3. Put the mixture into the casserole dish. Bake for 20 to 25 minutes. Remove from oven and sprinkle with onions and cooked bacon pieces. Return to the oven and bake for an additional 5 minutes.
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