Place the potatoes and garlic in a saucepan and cover with water. Salt Bring to a boil and then reduce heat to medium. Simmer until the potatoes are tender, about 15 minutes. Drain and return to the pan.
While the bacon and potatoes are cooking, steam broccoli for 5 minutes.
When the potatoes are almost done, bring milk to a simmer. Add butter and stir until melted. Pour the mixture over the warm potatoes and add salt and pepper. Mash with a potato masher.
Stir in cooked bacon, broccoli, sour cream, 4 ounces of cheese and chives. Mix until well combined, and top with additional cheese.
Tip: To make ahead, transfer to a 2 quart baking dish. Allow to cool and then press plastic wrap directly into the surface. Refrigerate. To reheat, preheat an oven to 400 degrees. Allow the potatoes to stand at room temperature for 45 minutes. Remove plastic wrap and top with additional cheese. Bake for 35 minutes, or until warmed through.
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