Preheat the oven to 375 degrees.

Use a mandolin to slice the potatoes lengthwise. 

Slice the top curve off of the potato slices. This will be the flat bottom side. Lay the slices in a row, so that they all overlap. You want this to be 5 inches long.

Lay a raw piece of bacon over the potato row. 

Slowly roll the potato and bacon to make a rose. 

Peel russet potatoes (all but 3). Chop and add to a pot of water. Boil the potatoes until they are soft. Drain in a colander.

Bake the potato roses for 30-45 minutes until somewhat crispy. (They will crisp further when baked in the mashed potato pie.)

For the mashed potatoes. Add the boiled potatoes, cream, butter, salt, and pepper to a bowl and beat them with an electric mixer until they are creamy.

Spray round mini tart pans with olive oil. Fill each with mashed potato until it is full. Spread the mashed potato so that it is brushed against all sides of the tart pan.

Add a cooked potato bacon rose to the center of each pie.

Bake the pies for an additional 20 minutes. The potato will puff up around the potato bacon rose.

Serve hot.