Epic Mashed Potatoes

Epic Mashed Potatoes

Brandy 4

"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!"


45 m servings 336 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 2325 mg
  • 93%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 28 Ratings


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 ...

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 no...

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. I...

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.

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!

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!!

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), s...

Oh Yum! Just like my mom used to make, but better! We never added the bacon and italian seasoning, but we will now!

I must say that these are probably the best mashed potatos I have every had, they are not good for the waistline but they are so worth it!