Recipe courtesy of Debi Mazar and Gabriele Corcos

Mashed Potatoes with Olive Oil and Pancetta

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


  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.