Cut the potatoes into a medium dice and place them in a pot filled with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork tender, about 10 to 15 minutes. Drain and transfer to a bowl. Mash with the butter, buttermilk, 1 teaspoon salt, 1 teaspoon black pepper and granulated garlic. Continue to mash until the potatoes are somewhat smooth. Set aside and allow to cool down completely. You can chill them in the fridge, as well.

Once cooled, shape the mashed potatoes into small patties, using a medium sized ice cream scoop, with damp hands to prevent them from sticking to your palms. Form into flat discs, about half of an inch thick. Allow to sit for a few minutes to set and firm up a bit.

Whisk the eggs with a splash of water in a shallow dish. Pour the breadcrumbs in a separate dish. Dip the potato patties in the egg wash and then dredge them in the breadcrumbs, patting them so that they’re fully coated. Place on a plate or platter and continue breading the rest.

Heat a large skillet over medium-high heat. Add the oil and allow to heat through. Cook the potato patties for about 2 to 3 minutes on the first side, or until golden brown. Flip over and cook for another 1 to 2 minutes to brown the second side. Transfer to a plate and continue browning the remaining patties.

In a small bowl, whisk together the sour cream, chives, grated garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper until completely combined.

To assemble the sliders, split the rolls or biscuits in half. Spread both sides liberally with the garlic chive sauce. Place a browned potato patty down and top with cheese, bacon, lettuce and tomato. Skewer with a toothpick to hold together. Serve warm or at room temperature. Enjoy!