Step 1

Preheat the oven to 375ºF.

Step 2

Prepare a 9x13 baking dish with butter. Set aside.

Step 3

Peel the scrubbed potatoes and cut into equal size pieces, about 2 inches. Add the potatoes and whole garlic cloves to a large stockpot of cold water; add the salt and bring to a boil.

Step 4

Once boiling, lower the heat to simmer and cook the potatoes with the whole garlic until the potatoes are soft (use a fork to test them). Turn off the heat. Strain the potatoes and garlic, and set aside.

Step 5

Place the stockpot back on the burner on low heat, and add the butter and cream cheese. Allow to melt and add the hot, drained potatoes and garlic back into the pot. Let the potatoes sit for about 5 minutes.

Step 6

With a hand mixer, mix the potato mixture until creamy (or if you like chunky, you can leave the consistency chunky). Add the sour cream, grated cheese, nutmeg, bacon and herbs. NOTE: 3 TBSP of bacon and herbs for the topping.

Step 7

Season to taste with salt and pepper. In the prepared baking dish, add the mashed potatoes, scraping the pan, and smoothing out the potatoes (optional to form into peaks). Bake for 35 minutes, or until golden brown on top.

Step 8

Garnish with the reserved bacon and fresh herbs and serve!