Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Mashed Potatoes with Olive Oil and Pancetta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 323
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 43
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 10
- Sodium
- 683
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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
- 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.