In a large pot, cut and combine all potatoes, herbs, garlic cloves, and salt. Fill with cold water until potatoes are submerged. Transfer to stove and turn heat to high. Allow water to come to a boil.
Reduce heat to medium/high and allow potatoes to cook for 15 mins or until centers are knife tender.
In a separate pot, combine milk, heavy cream, butter, bacon fat, and broth. Bring to a light boil until butter is melted and turn off heat.
Once potatoes are done, drain water, remove bay leaves leaving only potatoes, garlic, and herbs (optional. Using a potato masher or ricer, mash potatoes until fine.
Switch to fork or whisk, add cream cheese and whip until melted. Slowly add in milk mixture and continue whipping. Add remainder of ingredients, continue to keep whipping potato mixture for 5 mins and adjust flavor as needed.
Preheat oven to 450f degrees. Transfer potatoes to a bake safe dish.
Additional pats of butter on top of the potatoes added before baking is optional but makes them extra buttery.
Bake for approx 20 mins or until top is golden. Broil if you want that extra crispy top.
Brag to all your friends about how good you are at making these mashy p’s.
Recipe Notes
Add sour cream and chives to make them fully loaded.