Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.

In a separate pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (roux).

Gradually whisk in chicken broth until smooth. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Add heavy cream and milk to the pot. Stir well and bring to a gentle simmer.

Add cooked potatoes to the pot and mash slightly, leaving some chunks for texture.

Season with salt and pepper to taste.

Serve hot, garnished with crumbled bacon, shredded cheddar cheese, and chopped green onions.