Place potatoes in a large pot and cover so water just almost covers them, now add 1 cup of liquid chicken broth. Also add salt to taste.
Bring to a boil, then reduce to medium-low heat and simmer, partially covered. Simmer for about 40 to 45 minutes. Add more water if needed.
While potatoes are cooking, take your bacon and shallots and cook them in a pan with the olive oil. You want the bacon crisp and the shallots golden brown.
Drain them and then add back to pan.
Add your wine and cook it down over medium heat so it’s reduced by about half.
Add 4 tablespoons of butter. (trust me!)
Now let it all come together and the butter melts and it will form a kind of bacon reduction sauce. Set aside.
Drain potatoes and place in a large bowl.
Take a potato masher and whack them lightly a few times. You want them broken but not mashed, hence the term smashed.
Add butter and parsley, more salt if desired and mix lightly.
Now toss some bacon sauce over top.
Serve with a big old smile…and 911 on speed dial.