Epic Mashed Potatoes

• 1 gallon water
• 4 baking potatoes, peeled and cut into cubes
• 2 tablespoons kosher salt
• 1/3 pound bacon, diced
• 3 shallots, minced
• 1/2 cup cream cheese
• 1/3 cup sour cream
• 1/4 cup butter
• 2 teaspoons minced garlic
• kosher salt and cracked black pepper to taste
• 2 tablespoons chopped Italian parsley

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.

gallon water, baking potatoes, kosher salt, bacon, shallots, cream cheese, sour cream, butter, garlic, kosher salt, italian parsley

Taken from www.allrecipes.com/recipe/231112/epic-mashed-potatoes/ (may not work)