White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that's not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.

Serves 4 to 6

6 slices bacon , halved lengthwise, then cut crosswise in 1/4-inch pieces
2 pounds Red Bliss potatoes (about 2 inches in diameter)
Table salt
1 bay leaf
1 tablespoon bacon fat
3 tablespoons unsalted butter , melted and warm
1/2 cup cream cheese (4 ounces) at room temperature
Ground black pepper
2 tablespoons chopped fresh parsley leaves

Smashed Potatoes with Bacon and Parsley

1. Fry bacon in medium skillet over medium heat until crisp and browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; reserve 1 tablespoon bacon fat.

2. Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.

3. While potatoes dry, whisk melted butter, reserved bacon fat, and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, parsley, and 1/4 teaspoon salt. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; sprinkle individual servings with portion of fried bacon and serve immediately.

STEP BY STEP: Making Smashed Potatoes

1. For the best flavor and texture, boil whole, skin on potatoes. Leave a measuring cup nearby as a reminder to reserve some cooking liquid.
2. While the potatoes are drying, whisk together the cream cheese and butter.
3. When smashing the potatoes, use a spatula or large wooden spoon; both work better than a potato masher or a fork. Smash just until the skins are broken.
4. Fold the cream cheese mixture into the potatoes gently, adding more reserved cooking liquid if the potatoes look dry.