pounds Idaho potatoes, peeled and quartered
teaspoons freshly ground black pepper
(12-ounce) carton sour cream
(8-ounce) block sharp white Cheddar, grated
pounds cooked bacon, julienned
Preheat oven to 350 degrees F. Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender. Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.