Cook the Potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil over high heat. Reduce the heat to medium and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the pot.

Cook the Bacon: While the potatoes are cooking, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Set aside.

Mash the Potatoes: Add the sour cream, milk, butter, and minced garlic (if using) to the drained potatoes. Mash the potatoes until smooth and creamy. You can use a potato masher or an electric mixer, depending on your preference.

Add Cheese and Bacon: Stir in 1 cup of the shredded cheddar cheese and half of the cooked bacon into the mashed potatoes. Mix until the cheese is melted and everything is well combined. Season with salt and black pepper to taste.

Top with More Cheese: Transfer the cheesy mashed potatoes to a serving dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and the rest of the bacon on top.

Garnish and Serve: If desired, garnish the mashed potatoes with chopped green onions or chives. Serve hot.