Cook bacon until it’s semi-crisp, then dice.
Boil potatoes for 30 min, or until fork pierces them easily.
Gently warm milk and cream in a saucepan.
Bloom both Oomph Cooking Blends by adding 4 T water and 4 T butter in a pan and stirring over med-low heat for about 2 min.
Remove potato skins and put potatoes through a ricer.
Gently fold butter into potatoes, then stir in ½ of milk and cream.
Stir in mixture of bloomed Oomph Cooking Blends.
Add bacon and combine with rest of milk and cream.
Top with chopped parsley and serve.