Recipe courtesy of Debi Mazar and Gabriele Corcos
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Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Add the potatoes to a large pot of cold water. Season well with salt and bring to a boil. Simmer until tender, 15 to 20 minutes.

Meanwhile, add the pancetta and onions to a large skillet. Turn on the heat to medium-high, and saute until the pancetta is crisp and golden. Add the milk and season with salt and pepper. Heat until hot. 

Drain the potatoes well in a colander. Use a food mill to rice the potatoes into the milk mixture. Fold together the potatoes with the hot milk, olive oil and chopped parsley.

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