• In a large pot, add the potatoes and garlic and cover with water.
• Season the water with salt. Bring to a boil over medium heat, then lower to a simmer.
• Cook the potatoes until fork tender, about 15 minutes.
• Drain, discarding garlic, and remove from heat.
• Add potatoes to a large mixing bowl along with cream cheese, butter, and Parmesan.
• Mix with a hand mixer until fluffy. Season with salt and white pepper.
• Mix in bacon, Parmesan, and turkey to the potatoes.
• Using a small ice cream scoop, section out mashed potatoes into balls on a baking sheet.
• Place the baking sheet in the freezer for 30 minutes so they will be easier to handle.
• Heat oil in a large saucepan or cast iron skillet over med-high.
• Place beaten egg in one bowl and seasoned bread crumbs in another.
• Dip potatoes in egg then bread crumb mixture then place in hot oil, about 4 at a time.
• Fry for just 30 seconds to a minute, until crispy brown.
• Drain on a paper towel,
• Serve boxtys warm, garnished with additional Parmesan cheese and with cheddar dipping sauce on the side.

For the cheese sauce:

• Make a roux by melting butter in a small saucepan and whisking in flour.
• Slowly whisk in milk until smooth then add cheese.
• Stir until thickened, add seasonings, and remove from heat.
• Pour into a bowl and garnish with diced tomatoes and chives.