Ingredients:
5 pounds red potatoes
1 shallot, minced
1 clove minced garlic
1 pound bacon
Bacon grease
1 cup fresh parsley, cut
1 cup sour cream
1 cup buttermilk
½ tsp salt
½ tsp black pepper
2 tbsp. yellow mustard
1/2 cup shredded cheddar jack cheese
1 cup shredded smoked Gouda cheese
Directions:
Cook bacon and let cool. In a small sauté pan, add tbsp. bacon grease. Cook shallots and minced garlic until tender and translucent.
In a large pot, boil water. Clean and quarter red potatoes with skin on and add the potatoes to the boiling water. Cook until tender. About 15 minutes. Drain water from potatoes using a colander. Add potatoes back to large pot and set aside away from heat. Lightly smash potaotes so they are chunky. Place on low heat and add salt, pepper and sour cream. Mix until blended with a wooden spoon. Once blended, add buttermilk and 1 tbsp. of bacon grease. Continue to stir until mixed and potatoes have absorbed most of the buttermilk. Then add mustard and mix. Then add cheese and allow to melt while stirring. Then stir in bacon and parsley. Serve.