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!

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Editor's Note:

Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts

336 calories; protein 8.6g 17% DV; carbohydrates 30.6g 10% DV; fat 20.7g 32% DV; cholesterol 56.2mg 19% DV; sodium 2325.1mg 93% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2013
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 and substituted chives for the parsley. To dress this up I prepared it in advance and piped it into mini cocottes then baked them at 375 degrees about 25-30 minutes. Just as impressive as it was delicious. Read More
(57)

Most helpful critical review

Rating: 2 stars
07/30/2014
Family didn't like it. Said it was too heavy. Read More
(1)
36 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/21/2013
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 and substituted chives for the parsley. To dress this up I prepared it in advance and piped it into mini cocottes then baked them at 375 degrees about 25-30 minutes. Just as impressive as it was delicious. Read More
(57)
Rating: 5 stars
02/03/2013
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 not over beat. Read More
(30)
Rating: 5 stars
02/04/2013
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. Incredible. Will definitely make these again:) Read More
(25)
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Rating: 5 stars
11/15/2013
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. Read More
(12)
Rating: 5 stars
03/28/2016
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! 3/27/16 - made again and doubled recipe (or thought I did) but realizing now that I didn't add enough cream cheese or sour cream. They were on the dry side. Disappointed but my fault not the recipe. Read More
(11)
Rating: 5 stars
11/30/2013
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) so I used a few more of my regular size potatoes but I still ended up with too much creaminess and not enough potato. For this recipe if you don't have large baking potatoes I would recommend using about 8 regular size potatoes to provide adequate texture and vegetable to disperse the epicness into! Read More
(8)
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Rating: 5 stars
03/16/2013
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!! Read More
(8)
Rating: 5 stars
02/06/2013
Oh Yum! Just like my mom used to make but better! We never added the bacon and italian seasoning but we will now! Read More
(6)
Rating: 5 stars
03/05/2014
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! Read More
(5)
Rating: 2 stars
07/30/2014
Family didn't like it. Said it was too heavy. Read More
(1)