Heat Dutch over over medium-high heat. Add bacon and cook. Drain bacon on paper towels. Drain off all but 1/4 cup of bacon grease.

Cook onion in bacon grease. Add 3 cloves garlic, cook for 1 minute.

Add potatoes, toss to coat. Cook for 3-4 minutes. Add enough chicken stock to cover potatoes. Cover and turn up heat to boil. Then turn down to simmer for 15-20 minutes, until potatoes are tender. Add ham cubes.

Meanwhile, melt 3 tbsp butter in a separate skillet over medium heat. Whisk in 1/4 cup flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in 1 cup heavy cream, 1 tsp tarragon, and 1 tsp cilantro.

Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.

Use potato masher until you get desired thickness. Serve with bacon pieces.