4cupscubed peeled Yukon Gold potato, about 2 pounds
1/4 - 1/2cupheavy whipping cream or half-and-half
For the Mashed Potato Frosting:
1/2teaspoonkosher or sea salt
1/4teaspoonfreshly ground black pepper, optional
Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Cook bacon until crisp. Remove from pan and place on a paper towel. Allow to cool. Crumble into pieces.
Add chopped onion to the reserved bacon drippings and sauté 3-4 minutes. Cool.
Add turkey, bread crumbs, cheddar cheese, BBQ sauce, eggs, sautéed onions and crumbled bacon to a bowl and mix until combined.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Bake at 350° for 20-25 minutes or until cooked through. Let stand for 5 minutes before removing.
While the meatloaf is cooking, make the mashed potatoes. Place potatoes in a pan; cover with water. Add pinch of salt, Bring to a boil; cover, reduce heat and simmer for 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add heavy whipping cream and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more cream or milk--although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.