Scrub potatoes, quarter them, and place in a large pot. (No need to peel unless you want to.)
Cover with water, add a few pinches of sea salt, and boil until tender.
In the meantime, set out the rest of your ingredients so you're ready to go when the potatoes are done (grate the cheese, cook and crumble/chop your bacon, etc.).
Drain the potatoes and toss them into the OXO Potato Ricer, several at a time, pushing through the other end over a large bowl. Most of the peels will be removed in the process, but the potatoes will keep pushing through past them.
Once all the potatoes have been riced, add the rest of the ingredients and stir gently--you don't want to overdo it.
Serve immediately or refrigerate to save for later, reheating in the oven at 350 degrees for 20 minutes or so.