Add rinsed potatoes (skin-on) and peeled garlic cloves to a medium pot and cover with water. Bring to a boil and cook until fork-tender, about 10 minutes. Drain.

In a large skillet over medium heat, cook the chopped bacon until crisp, about 10 minutes. Remove it from the skillet and place on a paper towel-lined plate; set aside. Keep the bacon grease in the skillet.

Add 2 additional Tbsp butter, heavy whipping cream, cooked potatoes, salt & pepper. Stir to combine and bring to a boil.

Using a potato masher, mash the potatoes into the cabbage mixture until well combined. Mash to your desired consistency—this dish has a rustic texture, not completely smooth. Stir in the bacon, then taste and adjust seasoning as needed.