1. Place the peeled and chopped potatoes in a large pot and cover them with cold water. Add the smashed garlic cloves if using. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
2. While the potatoes cook, lay the bacon slices in a cold skillet. Turn the heat to medium and cook, turning occasionally, until crisp and browned, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, then crumble when cool enough to handle.
3. Drain the potatoes well and return them to the pot or a warm bowl. Remove the garlic cloves.
4. Add the butter, sour cream (if using), and warmed milk to the potatoes. Mash gently with a potato masher or use a hand mixer on low speed until smooth and creamy. Avoid over-mixing, which can make potatoes gluey.
5. Stir in the shredded cheddar cheese and crumbled bacon, reserving a little of each for garnish.
6. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
7. Transfer to a serving dish, then sprinkle the reserved cheddar, bacon, and chopped chives on top for a colorful, flavorful finish.

My secret, passed down from Mama Lou, is to mash the potatoes while they’re still hot and to warm the milk beforehand—that way, everything blends seamlessly, creating that perfect creamy texture. Ouma always says it’s the little details like this that turn a good dish into a memorable one.