Start by adding the potato chunks to a large pot and covering them with cold water. Bring it to a boil and let it cook until fork tender, about 20 to 30 minutes.

While the potatoes are boiling, heat a large skillet over medium-low heat and add the chopped bacon. Cook until it’s crispy or about 3/4 of the way done, ensuring all the fat has rendered.

Using a slotted spoon, remove the bacon and place it on a paper towel to drain. Remove about 1 tablespoon of bacon fat from the skillet and set it aside in a bowl.

In the same skillet, add the unsalted butter and heat it over medium heat. Add the sage leaves and cook until crispy, about 1 to 2 minutes per side. Remove them with a slotted spoon and place on a paper towel to drain.

Once the potatoes are done, drain them and return them to the pot. Mash with a fork or potato masher, then whip using a whisk or electric hand mixer until they become fluffy and creamy.

Add the reserved bacon fat, milk, bourbon, and brown butter to the whipped potatoes. Mix again until everything is fully combined. Taste and add salt and pepper according to your preference.

If you’re serving immediately, spread the whipped potatoes in a dish and top with crispy bacon pieces and crumbled sage. If you need to wait, preheat your oven to 325°F, top with bacon, and bake for 25 to 30 minutes. Remove from the oven and finish by crumbling sage on top.