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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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! Ingredients:
1 gallon water |
4 baking potatoes, peeled and cut into cubes |
2 tablespoons kosher salt |
1/3 pound bacon, diced |
3 shallots, minced |
1/2 cup cream cheese |
1/3 cup sour cream |
1/4 cup butter |
2 teaspoons minced garlic |
kosher salt and cracked black pepper to taste |
2 tablespoons chopped italian parsley |
Directions:
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.
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