3 pounds Yukon gold potatoes, peeled and cubed
2 ounces pancetta, cubed very small
1/2 small yellow onion, chopped fine
1 cup whole milk
Freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoon roughly chopped fresh parsley
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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