Preheat the broiler to 400 degrees F. Oil a 2-quart heating dish with cooking shower.
Peel the potatoes and cut them into 1-inch solid shapes. Spot the potatoes and salt in a constrain cooker with water to cover and heat to the point of boiling. Lessen the warmth and stew the potatoes until delicate, around 5 minutes. (On the off chance that you don’t have a pressing factor cooker, heat up the potatoes in a pot of water with a touch of salt until delicate, around 20 minutes.)
While the potatoes bubble, cook the bacon in a medium skillet over medium warmth until seared and cooked through, 8 to 10 minutes. Channel the bacon on paper towels and, when sufficiently cool to deal with, disintegrate it into little pieces. Put away.
Add the milk, mayonnaise, sharp cream, margarine, garlic salt, pepper and 1 cup of the cheddar to a stand blender with an oar connection. Whip the combination until altogether consolidated. Channel the potatoes and add to the blender. Blend again to join and the potatoes are whipped smooth.
Spoon the combination into the pre-arranged preparing dish. Sprinkle the disintegrated bacon and staying 1 cup cheddar over the top and prepare until the cheddar is liquefied and the meal is warmed through, around 20 minutes.