Recipe courtesy of Debi Mazar and Gabriele Corcos

Mashed Potatoes with Olive Oil and Pancetta

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 servings
Save Recipe

Ingredients

3 pounds Yukon gold potatoes, peeled and cubed

Kosher salt

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

Directions

  1. 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.
  2. 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. 
  3. 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.

Mashed Potatoes

Creamy Garlic Mashed Potatoes

Creamy Mashed Potatoes

Instant Pot Mashed Potatoes