Epic Mashed Potatoes

READY IN: 25mins

INGREDIENTS

  • 2lbsbaking potatoes, peeled and cut into 1 inch cubes
  • 5slicesbacon, chopped
  • 13 cupshallot, minced
  • 2teaspoons minced garlic
  • 4ouncescream cheese
  • 14 cupsour cream
  • 14 cupbutter, plus more for serving
  • 12 teaspoonkosher salt
  • 14 teaspoonblack pepper
  • 2tablespoons chopped Italian parsley
  • NUTRITION INFO

    Serving Size: 1 (156) g

    Servings Per Recipe:8

    Calories: 241.3

    Calories from Fat 129 g 54 %

    Total Fat 14.4 g 22 %

    Saturated Fat 8 g 39 %

    Cholesterol 38 mg 12 %

    Sodium 295 mg 12 %

    Total Carbohydrate25.1 g 8 %

    Dietary Fiber 2.1 g 8 %

    Sugars 1.7 g 6 %

    Protein 4 g 8 %

    DIRECTIONS

  • 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.
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