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Epic Mashed Potatoes


"I was thinking of ways to dress up my mashed potatoes, as my boyfriend loves them. He loves bacon, and I love cream cheese, and I thought of this! What a wonderful recipe this is, we cannot get enough!"
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45 m servings 336 cals
Original recipe yields 6 servings

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  • Prep

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  1. Pour water into a 6-quart pot; add potatoes and 2 tablespoons kosher salt. Place pot onto a cold burner. Bring the water to a boil over medium-high heat. Cook potatoes at a boil until potatoes are fork-tender, about 12 minutes; drain.
  2. Cook and stir bacon in a skillet over medium-high heat until crispy, 7 to 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Drain grease from the skillet, reserving 2 tablespoons in the skillet. Return skillet to medium-high heat. Cook and stir shallots in reserved drippings until translucent, 2 to 3 minutes.
  3. Combine the shallots with the cream cheese, sour cream, butter, and garlic in a large mixing bowl. Dump the potatoes atop the cream cheese mixture; beat with an electric hand mixer to desired consistency. Season with kosher salt and cracked black pepper to taste. Transfer potatoes to a serving dish. Sprinkle parsley and bacon over the potatoes to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 336 calories; 20.7 g fat; 30.6 g carbohydrates; 8.6 g protein; 56 mg cholesterol; 2325 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 20
  1. 34 Ratings

Most helpful positive review

It really does seem to be true that almost anything is improved with bacon, and it was the same with these potatoes. I love the combination of cream cheese and chives so I omitted the shallots ...

Most helpful critical review

Family didn't like it. Said it was too heavy.

Most helpful
Most positive
Least positive

It really does seem to be true that almost anything is improved with bacon, and it was the same with these potatoes. I love the combination of cream cheese and chives so I omitted the shallots ...

What is not to love? These are delicious. I don't use a mixer to mash potatoes though, a hand masher does a great job without creating a sticky, gluey mess. If you use a mixer, be careful to no...

These were amazing!! I wouldn't change a thing. A nice alternative when you want mashed potatoes as a side, but your main dish doesn't produce a gravy. We accompanied these with cabbage rolls. I...

I have made these potatoes for over 30 years, make them a day ahead dollop some butter on top bake!! Nice to get a dish prepared a day ahead of a busy dinner.

Labor intensive but really yummy - I left my red skins on to add color and vitamins. I also used onion instead of shallots and turkey bacon to cut back on the grease and fat. Delicious! 3/27/...

I made this for Thanksgiving dinner and it was a big hit! Epic, indeed! My only problem was that I didn't have "baking potatoes" (which I believe must be a lot larger than regular potatoes), s...

This was a great recipe. Made it just as is and it's a great change from just plain mashed potatoes. Plus we used the leftovers to made potato cakes durning the week! Delicious!!

Oh Yum! Just like my mom used to make, but better! We never added the bacon and italian seasoning, but we will now!

I must say that these are probably the best mashed potatos I have every had, they are not good for the waistline but they are so worth it!