Categories: Sides
Ingredients
- 2 lb. baking potatoes, peeled and cut into 1-inch cubes
- 5 slices bacon, chopped
- 1/3 cup shallots, minced (3 shallots)
- 2 tsp minced garlic
- 4 oz. cream cheese
- 1/4 cup sour cream
- 1/4 cup butter, plus more for serving
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped Italian parsley
Directions
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Cook potatoes in a large pot of salted boiling water until fork-tender, about 12 minutes; drain.
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Cook bacon 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 1 tbsp grease from skillet. Return skillet to medium-high heat. Add shallots and garlic; cook, stirring frequently, until translucent, 2 to 3 minutes.
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Put shallots and garlic in a large mixing bowl. Stir in cream cheese, sour cream, and butter. Add potatoes; beat with a hand mixer until just smooth. Stir in salt and pepper. Transfer potatoes to a serving dish. Sprinkle with parsley and bacon; serve with additional butter and pepper.