1. Place potatoes in large saucepan and cover with 1 inch water, add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35-40 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Discard bay and return potatoes to the pot, and allow potatoes to stand uncovered, until surfaces are dry, about 5 minutes.
2. Halve 6 slices of bacon lengthwise, then cut crosswise into 1/4-inch pieces. Fry bacon in medium skillet over medium heat until crisp and browned, about 8 minutes (less for reheated precooked bacon). Using slotted spoon, transfer bacon to paper towel-lined plate; reserve 1 tablespoon bacon fat.
3. While potatoes dry, whisk melted butter, bacon fat and softened cream cheese in medium bowl till smooth and fully incorporated. Add 1/4 cup reserved cooking water, 1/2 teaspoon pepper, parsley (if using). Using back of spoon or spatula smash potatoes enough to break skins. Fold in butter/cream cheese mixture until most of the liquid has been absorbed but 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 seasoning with salt and pepper to taste, sprinkle bacon on top and serve immediately.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 4|
|Calories from Fat: 319 (61%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 71.5mg||22 %|
|Sodium 1041mg||36 %|
|Potassium 1095.9mg||29 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 36.1g|
|Protein 11.3g||16 %|
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Calories per serving: 524
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