Fry bacon to medium crisp. Set aside. In separate pan, boil potatoes in chicken broth for about 15 minutes, or until tender. Drain potatoes reserving 1/4 c broth.
Mash potatoes adding the reserved broth, butter and sour cream. Blend in 1/2 the bacon pieces. Sprinkle the remaining bacon pieces on the top of potatoes before serving. Serve hot.