1. Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until potatoes are fork-tender, about 15-20 minutes.
2. While the potatoes cook, fry the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon and place on paper towels to drain. Reserve 1 tablespoon of bacon fat in the skillet.
3. In the same skillet, add the white parts of the scallions to the reserved bacon fat. Sauté gently for 1-2 minutes until softened but not browned.
4. Drain the cooked potatoes and return them to the pot. Begin mashing with a potato masher or use a ricer for an ultra-smooth texture.
5. Add softened butter, sautéed scallions, warm milk, and sour cream (if using) to the potatoes. Stir gently until creamy and smooth. Adjust the consistency with more milk if needed.
6. Chop the crispy bacon and green parts of the scallions, then fold them into the mashed potatoes. Season generously with salt, pepper, and garlic powder if desired.
7. Serve immediately, garnished with extra scallions or a pat of butter for that extra shine.

One of my favorite memories is when Ouma and I tried to sneak bites straight from the pot before Mama Lou caught us. She’d laugh, shake her head, and remind us that good food tastes best when shared — a lesson I treasure every time I serve this dish.