3 lb yukon gold potatoes, mini, cut into 1” pieces

8 strips bacon, cooked & cut into small pieces

2 Tbsp butter

2 Tbsp bacon grease, reserved

1 medium onion, yellow, diced

8 cloves garlic

1/4 cup flour

2 cups milk

1 cup heavy cream

4 cups chicken broth

salt to taste, 1-2 tsp

1 tsp black pepper

1 tsp chicken bouillon, optional

pinch of cayenne, optional

2 cups cheddar cheese, freshly grated

{“Toppings”=>”cheddar cheese, sour cream, bacon, green onions”}

In a large pot or dutch oven, cook bacon over medium heat until crispy

Remove with slotted spoon and set aside

Carefully soak up the grease with a paper towel, leaving about 2 Tbsp

Add butter and onion, sauteing about 5 minutes or until your onions soften

Add garlic and cook for about 30 seconds or until fragrant

Add the flour and stir for about 1 minute

Slowly whisk in your heavy cream and milk, working in batches, about 1/3 at time

Repeat previous step with the chicken broth

Season with salt, pepper, chicken bouillon and cayenne

Add the potatoes and bring to a boil

Boil for about 15 minutes

Reduce heat to medium-low

Stir in cheese and bacon reserving about few tablespoons for topping. Stir until cheese is melted

Mash potatoes until desired consistency

Serve immediately and top with more cheese, sour cream, bacon, and green onions

Enjoy!