2lbsbaking potatoes, peeled and cut into 1 inch cubes
2teaspoons minced garlic
1⁄4cupbutter, plus more for serving
2tablespoons chopped Italian parsley
Serving Size: 1 (156) g
Servings Per Recipe:8
Calories from Fat 129 g54 %
Total Fat 14.4 g22 %
Saturated Fat 8 g39 %
Cholesterol 38 mg 12 %
Sodium 295 mg 12 %
Total Carbohydrate25.1 g 8 %
Dietary Fiber 2.1 g8 %
Sugars 1.7 g6 %
Protein 4 g 8 %
Cook potatoes in a large spot of salted boiling water until fork-tender, about 12 minutes and drain.
Cook acon in a large skillet over medium-high heat, stirring frequently, until crispy, 7 to 10 minutes.Transfer bacon with a slotted spoon to a paper towel-lined plate to drain.Drain all but a tablespoon grease from skillet.Return skillet to medium-high heat.
Add shallots and garlic and cook, stirring frequently, until translucent, 2 to 3 minutes.
Put shallots and garlic in a mixing bowl.Stir in cream cheese, sour cream, and butter.Add potatoes and beat with a hand mixer until just smooth.Do not overbeat.
Stir in salt and pepper.Transfer potatoes to a serving dish.Sprinkle with parsley and bacon and serve with additional butter and pepper, if desired.