Boil the potatoes: Boil the potatoes and garlic cloves in salted water until fork tender.
4 Russet potatoes, 3 cloves Garlic
Preheat the oven: Preheat the oven to 375°F.
Heat butter and cream: In either a sauce pan over medium heat, or in a microwave-safe bowl in the microwave, heat the cream and butter.
1 cup Half and half cream, 2 tablespoon Garlic butter
Dry and mash: Once the potatoes are boiled, drain them and return them to the pot over medium heat. Let any residual liquid evaporate off the potatoes before you start mashing. Once the potatoes are dry, mash the potatoes.
Add in the mix-ins: Add in the heated cream mixture in two increments. Fold in with a wooden spoon or a rubber spatula, and add the remaining cream. Mix in the sour cream and half the cheddar cheese and combine. Taste, and add salt as needed.
1 cup Sharp cheddar cheese, 1 cup Half and half cream, ⅓ cup Sour cream, 2 tablespoon Garlic butter
Top and bake: Transfer the mashed potato mixture to a baking dish, and top with the remaining cheese and bacon. Bake for 15 minutes, and broil on LO for another 2-3 minutes. Finish with green onions out of the oven.
4 strips Bacon, 2 stalks Scallions, 1 cup Sharp cheddar cheese