Place potatoes and 1 teaspoon salt in large sauce pan. Cover with water. Bring to boil over high heat and cook 10 minutes or until potatoes are tender when pierced with a fork. Drain potatoes in colander.
While potatoes are boiling, cook bacon in large fry pan over medium heat until crispy. Remove bacon from pan and drain on paper towels. Remove all but 1 tablespoon bacon grease from pan and return to medium-low heat. Add chopped onion. Cook, stirring occasionally, until tender. Stir in garlic powder, dry mustard, salt, pepper, and Tobasco sauce. Stir in butter until melted. Stir in beer and crumbled bacon. When potatoes are almost finished cooking add 1⁄4 cup half and half to beer mixture. Stir until blended and reduce heat to low.
In saucepan, mash potatoes with potato masher or fork, or beat with electric hand mixer until chunky. Stir in warm beer mixture. Add additional half and half, a little at a time, if necessary, for desired consistency.
Garnish with crumbled bacon if desired.