Cook potatoes and garlic in large pot with lightly salted water to cover 13 to 15 minutes until potatoes are fork tender.

Meanwhile, fry bacon in a nonstick skillet over medium-low heat until crisp. Drain on paper towels. Pour off all but 1 teaspoon drippings. Add scallions, sauté 1 minute or until soft, but not brown. Add bacon.

Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt and pepper. With a wooden spoon, beat in bacon and scallions. Reheat, if necessary.

This recipe yields 4 servings.