Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Carbonara Mashed Potatoes
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 654
- Total Fat
- 46 g
- Saturated Fat
- 24 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 199 mg
- Sodium
- 791 mg
Look no further than these carbonara mashed potatoes for a showstopping, mouthwatering potato dish perfect for the holiday table, or any celebration. Silky mashed Yukon gold potatoes are combined with crispy pancetta, cheesy Parmesan, rich egg yolks and loads of black pepper to mimic the flavors of spaghetti carbonara. To make this dish extra special, we piped swirls of potatoes into a casserole dish before baking them until golden brown. They’re rich, decadent and well worth the effort for a generous casserole that serves a crowd.
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 654
- Total Fat
- 46 g
- Saturated Fat
- 24 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 199 mg
- Sodium
- 791 mg
Ingredients
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Directions
Special equipment:
large piping bag fitted with a large star tip- Preheat the oven to 425 degrees F.
- Place the potatoes in a large pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat, then adjust the heat and continue to boil until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain the potatoes and let them sit in the colander to dry out a little, about 10 minutes. Place back into the pot.
- Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, stirring occasionally, until golden brown and crispy, 7 to 9 minutes. Use a slotted spoon to transfer it to a bowl lined with a paper towel to drain.
- Add the Parmesan, cream, nutmeg, 14 tablespoons of the butter, 1 tablespoon salt and a generous amount of black pepper to the pot with the potatoes. Mash with a potato masher until well combined and the potatoes are silky smooth. Whisk the eggs and yolks together in a medium bowl then pour into the potatoes and stir until well combined. Fold in all but 1 tablespoon of the pancetta.
- Spoon 2 cups of the mashed potatoes into the bottom of a 3-quart oval baking dish. Place the remaining potatoes in a large piping bag fitted with a large star tip. Pipe 2-inch-wide dollops on top of the potatoes in the casserole, piping until they are completely covered. Refill the piping bag with any remaining potatoes left in the pot and pipe into the dish. Sprinkle with the remaining 1 tablespoon pancetta.
- Bake until the potatoes are golden brown on top and around the edges, about 30 minutes. Dice the remaining 2 tablespoons butter into small pieces and scatter over the top of the potatoes. Let the butter melt while the potatoes cool, about 15 minutes.
