Cut the potatoes into large chunks, all the same size, and place in a large pot. Fill with cold water and set over moderate heat. Bring to a boil and cook until fork tender, about 15 to 20 minutes.

Meanwhile, cook the bacon in a skillet, over medium-low heat until crispy, about 8 to 10 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Drain off all of the bacon grease and return the skillet to moderate heat. Add the butter, swirling the pan until melted through. Slowly stream in the hot sauce to the skillet and stir until well combined. Use a wooden spoon to scrape up any bacon bits from the bottom of the skillet. Remove from the heat.

Once the potatoes are done, drain and return to the pot. Add 4 tablespoons unsalted butter and enough buttermilk to reach your desired mashed potato consistency. Mash with a potato masher until smooth and well combined. Season with garlic, salt, and pepper.

Transfer the warm potatoes to a serving dish and then drizzle over as much of the buffalo sauce as you’d like. Top with the crispy bacon, scallions and blue cheese crumbles. Finish off with a pinch more salt and pepper, as needed. Serve immediately and enjoy!