Always popular are these eclairs! These eclairs are a family favorite, and they are frequently requested. When we have visitors, I typically cook these as dessert.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 gallon water
- 4 baking potatoes, peeled and cut into cubes
- 2 tablespoons kosher salt
- ⅓ pound bacon, diced
- 3 shallots, minced
- ½ cup cream cheese
- ⅓ cup sour cream
- ¼ cup butter
- 2 teaspoons minced garlic
- kosher salt and cracked black pepper to taste
- 2 tablespoons chopped Italian parsley
Instructions
- 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.
- 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.
- 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.
- Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 12 g |
| Sodium | 2325 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Left out the bacon for Thanksgiving. Didn’t want bacon competing with the gravy for flavor. For anyone that loves mashed potatoes, get a potato ricer. Smooth, fluffy potatoes every time.
They were the best mashed potatoes I have ever had. My family had them for Christmas and everyone loved them. The fresh parsley really made them.
Did the magazine version. Not sure why they are different so now have to save paper copy, but thumbs up by all and will make again… yummy!!!
Very good. Skipped the shallot and bacon–didn’t need it. However, I’m sure they would have taken these potatoes over-the-top. Subbed chive for parsley and used some roasted garlic I had on hand. Used a potato masher because I was afraid of ending up with a pot of glue; I’ve done it before. Never again with an electric mixer.
Nothing epic about these. Pretty standard ingredients. Nothing that would make it epic though. Tasty sure. Epic not.
I made this and it was a hit.
leave skins on and triple the butter
I doubled this recipe. Because my baking potatoes were on the small side, I did throw in a couple more just for good measure. I did use homemade roasted garlic instead of regular garlic. We all were MMMMM’ing all through dinner. Very delicious. Definitely a make again.
Made this for thanksgiving. They were a huge hit. Even my picky 7 yr old loved it. Instead of reg cream cheese though I used onion and chive cream cheese. Yummmmmmy
Made this for thanksgiving and it was a huge hit! Only addition I made was adding milk. I made before I arrived and didn’t want them to get too dry after being reheated. Delicious!
I made this except I had no shallots – so I subbed vidallia sweet onion. Still was excellent change up from “the usual” mashed.Hubby said give it a 10. We will be having these again
Family didn’t like it. Said it was too heavy.
Made this tonight and it was so delicious!!
OMG, these were the most amazing mashed potatoes I have ever had. I served with that hamburger steak, onions and gravy recipe…I too used French onion soup instead of beef broth. YUMMMMMMY!I got such rave reviews and its so easy and quick. Thank you for sharing all these delish dishes. I’m a big fan and I’m always up for experimenting with new recipes 🙂
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!
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!
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.
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.
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! 3/27/16 – made again and doubled recipe (or thought I did) but realizing now that I didn’t add enough cream cheese or sour cream. They were on the dry side. Disappointed but my fault, not the recipe.
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!!
Oh Yum! Just like my mom used to make, but better! We never added the bacon and italian seasoning, but we will now!