Epic Mashed Potatoes Recipe - Allrecipes.com
Epic Mashed Potatoes Recipe
  • READY IN 45 mins

Epic Mashed Potatoes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Jul 20, 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.

 
Feb 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.

 
Feb 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 :)

 
Nov 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.

 
Jun 17, 2013

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!

 
Nov 29, 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!

 
Mar 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!!

 
Feb 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!

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 2325 mg
  • 93%

* Percent Daily Values are based on a 2,000 calorie diet.

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