Preheat your smoker to 325ºF with the lid closed for 15 minutes. Wash and dry the potatoes (skin-on). Place peeled garlic cloves in a mini skillet or smoker-safe dish. Partially submerge in the olive oil and sprinkle with salt and pepper.

Add the bacon directly to the grill grates along with the potatoes and garlic.

Smoke for 20-25 minutes until the bacon is crispy and the garlic is golden brown. Take both off the smoker and set aside. Chop or crumble the bacon once it cools. (Reserve one slice for the top if you're making loaded mashed potatoes.)

Increase the temperature to 450ºF and smoke for an additional 20-25 minutes for smaller 6-8 oz potatoes or 30-40 minutes for larger 12-14 oz potatoes. The potatoes should be completely tender and reach an internal temperature of 200ºF.

While hot, add the smoked potatoes to a stand mixer with a paddle attachment (or large bowl if mashing by hand). Mix for 5-10 seconds to break apart most of the skin before adding the smoked garlic, bacon, butter, cream cheese, salt, pepper, and parsley. Continue mixing, gradually adding in the milk once the butter and cream cheese are no longer visible. Be careful not to over mix.

Add the mashed potatoes to a cast iron skillet and top with the cheddar cheese. Smoke at 450ºF for an additional 15-20 minutes until the cheese is melted and the edges are turning golden brown.

Top with fresh parsley or chives and the remaining slice of bacon (chopped).