Ingredients:

• 2 pounds Idaho® Russet potatoes
• ¼ cup heavy cream
• 3 tablespoons unsalted butter
• 1 teaspoon each: garlic powder and onion powder
• sea salt and freshly ground black pepper

For the chili

• 3 strips turkey bacon
• olive oil for the pan
• 1 cup finely chopped yellow onion
• 2 teaspoons minced garlic
• ¾ cup finely chopped bell pepper
• 1 pound ground turkey
• 1½ tablespoons chili powder
• 2 teaspoons ground cumin
• 1½ teaspoons dried oregano
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can each: kidney beans and pinto beans, drained
• sea salt and freshly ground black pepper
• optional garnishes: grated cheddar cheese, diced avocado, diced tomatoes and diced red onion

Directions:

For the potatoes:

1. Wash the potatoes and then cut them into approximately 2-inch chunks. Place them in a medium-sized pot as you go and then add enough water to cover them by about an inch.
2. Bring the water to a boil, turn the heat to low and simmer until the potatoes are tender when pierced with a fork, about 15 minutes.
3. Drain the potatoes and add them to a large mixing bowl. Mash them with a large fork or potato masher until they’re both smooth and chunky. Add the cream, butter, garlic and onion powder, and mix to blend. Season to taste with salt and pepper, cover and set aside.

For the chili:

4. Line a large plate with a double layer of paper towels and set aside.
5. In a large sauté pan, cook the bacon over medium heat, until it's golden and crispy, about 3 minutes per side. Place the bacon on the paper towel-lined plate to drain. Leave any bacon fat in the pan, and if there isn’t a thin layer, add a bit of olive oil.
6. With the pan still over medium heat, add the onion and garlic and cook until the onions are soft, about 7 minutes. Add the bell pepper and cook for about 3 minutes. 
7. Add the turkey, chili powder, cumin and oregano and mix. Cook, stirring often, until the turkey is cooked through, about 7 minutes.
8. Pour in the tomatoes and beans, stir and bring to a boil. Turn the heat to low and simmer for 20 minutes. 
9. Crumble the bacon, add it to the chili, and season to taste with salt and pepper.
10. Divide the mashed potatoes among 6 serving bowls and top each one with an equal portion of chili.
11. If desired. garnish the bowls with grated cheddar cheese, diced avocado, diced tomatoes, and/or diced red onion.