Place potatoes in a saucepot, cover with water and bring to boil. Add some salt and cook until tender. Drain potatoes and return them to the hot pot. Add cream, salt and pepper, chives and mash. Scoop potatoes into a piping bag or large zip-top baggie with a star tip if you have one, and pipe them into little mounds on a baking sheet. Place under broiler until golden brown on top, about 2 minutes.
Heat a cast-iron skillet over medium-high to high heat. Add bacon and cook until crisp, about 3-4 minutes. Remove bacon bits and reserve on a paper towel-lined plate. Remove all but a tablespoon of bacon fat from the skillet.