Place potatoes & broth in saucepan. If the broth doesn’t cover all potatoes, add just enough water to completely cover potatoes. Bring to a boil, then reduce heat and cook just until barely tender. Remove from heat immediately. Do not drain. While potatoes are cooking, prepare the following.

Brown bacon, onions and garlic in butter. Once bacon is cooked, add enough flour to soak-up butter & bacon drippings, but not too much. Using a wire whisk, stir in whole milk or ½ & ½ to make a smooth white sauce. Pour potatoes and broth into white sauce. Salt and Pepper to taste.