Preheat oven to 400. Line a mini-muffin pain with paper liners.
Put potatoes in large pot of salted cold water and bring to boil. Cook until tender when pierced with fork, about 20 minutes. Drain and return to pot, mashuntil smooth.
In skillet, heat oil over meidum heat. Add onion and cook 2-3 minutes, until translucent. Set aside.
In a large bowl, combine corn bread and buttermilk. Let stand for 5 minutes, or until liquid is absorbed. Add onion, turkey, BBQ sauce, egg, and parsley. FIll muffin cups with mixture. Place bacon ontop and bake, 20-25 minutes. Cool for 5 minutes. Top with masked potato using pastry bag.
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