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.