Boil potatoes to fork tender, and cook the bacon at the same time.
Drain potatoes.
Preheat the oil to around 370F.
Add butter, salt, pepper, cream, egg, and mash it together until smooth. A hand mixer also works well.
Stir in the bacon and parsley.
Place the flour, beaten egg, and breadcrumbs in 3 separate shallow plates.
Scoop out a golfball sized amount of mashed potato, place it in the palm of your hand, flatten it out, place a cube of cheese, then form a ball.
Roll the ball in flour, egg, then breadcrumbs (completely covered).
You should chill the balls for an hour to ensure they stay together.
Deep fry in small batches until golden brown. You might need to roll them around to make sure they're cooked on all sides.
Set aside on a paper towel-lined plate to cool before serving.
