I use red skin potatoes because of their hearty taste and texture.
Feel free to substitute Idaho,Yukon Gold or your favorite potato. Cut the potatoes into quarters so they cook evenly. Place them in a pan and cover with salted water, boil until tender, drain and keep warm.
Saute the garlic in 1/2 stick of butter over medium heat until it turns golden brown. We want the nutty earthy garlic taste... Be careful not to burn the garlic.
Whip the potatoes with an electric mixer adding the garlic and one stick of butter. Leave them a little chunky for a rustic texture. Add the heavy cream, cheddar cheese, green onions and BACON! Season with kosher salt and pepper.