Photo: Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs Recipe
Ingredients
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 stick butter, melted plus 1 tablespoon at room temp
- 1 cup whole milk, at room temperature
- 1 1/2 cups shredded mozzarella
- 1 cup freshly grated Parmesan, divided use
- 8 oz pancetta, diced, cooked and drained of excess oil
- Salt and freshly ground black pepper
- 1/4 chopped fresh flat leaf Italian parsley
- 2 tablespoons plain dry bread crumbs
Directions
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
Serving Yield: 6 to 8
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By iayesha_12285745
Surprise, 41
on September 19, 2012
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It is now Sept in Arizona -do I really have to wait until Thanksgiving?? Really great dish. Used thick cut bacon as pancetta is quite expensive-even at Trader Joe only place I could find it. It pork tenderloin on the BBQ tonite with potatoes. YUJM
Janet in AZ
By puffdragons
on January 27, 2012
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I saw this on foodnetwork TV so I went on the website and found the recipe. The first time I've made this was on Thanksgiving 2 years ago. I figured I give this a shot, since it's the "ultimate mashed potatoes" and I saw good reviews. This recipe is delicious. Everyone loves them!! It's always the first food that's gone. Instead of pancetta, I use bacon. It is good, cheesy, and crunchy. Yummy goodness!!
By tracilang
E Bridgewater , MA
on January 02, 2012
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Have been making these at family dinners for several years. They are just perfect. I have used bacon in place of the pancetta several times.
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