Pancetta and Rosemary Mashed Potatoes

Pancetta and Rosemary Mashed Potatoes is a new, delicious twist on a traditional classic.  And, it is a perfect make-ahead Thanksgiving or Christmas side dish, guaranteed to wow your family and friends.

Traditional creamy make-ahead mashed potatoes are teaming up with yummy and crispy pancetta, and fresh, fragrant rosemary, to make Pancetta and Rosemary Mashed Potatoes. What this duo does to mashed potatoes is absolutely delicious; I can promise that your guests will be clamoring for more.

You can make these tasty mashed potatoes 3-4 days ahead and then, on Thanksgiving Day, all you have to do is mix in the rosemary, heat the casserole in the oven, and top with pancetta. That is if there is any pancetta left. I suggest buying double what the recipe calls for because invariably someone (and I won’t say who) will be pilfering pieces of this delectable topping before you can get them on the potatoes.

If you like this delicious potato side dish, you might also like these other recipes:

Easy Rustic Mashed Potatoes

Twice Baked Potatoes Three Ways

Ultimate Blue Cheese Potatoes Au Gratin

How to make Pancetta and Rosemary Mashed Potatoes

Pancetta and Rosemary Mashed Potatoes ingredients include pancetta, fresh rosemary, Yukon Gold or russet potatoes, butter, heavy cream, cream cheese, Kosher salt, and pepper.

To make Pancetta and Rosemary Mashed Potatoes, gather your ingredients and preheat the oven to 350 degrees F.   Coat a 2-2 ½ quart baking dish with non-stick cooking spray or generously grease it with butter.

Bring a large pot of water to a simmer over medium-high heat and add the potatoes. Bring to a boil, reduce the heat to medium-low and cook until fork-tender, 20 to 25 minutes.

To cook pancetta, place slices in a skillet without oil. Cook on medium heat for about 3 minutes per side until browned and crispy. Drain the pancetta on paper towels to remove excess grease.

Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the remaining ingredients below.

Turn off the heat and add butter, cream cheese, heavy cream, kosher salt, and pepper. Mash to combine. Add the rosemary and mix well.

Spread the potatoes in the prepared baking dish. Bake uncovered until the mashed potatoes are warmed through, 20 to 30 minutes. Top with crumbled pancetta. Serve immediately.

If making ahead, don't add the rosemary,  tightly cover and refrigerate the potato mixture for up to 3-4 days. Before baking let the potato mixture come to room temperature and mix in the rosemary. After baking top with the crumbled pancetta.

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Pancetta and Rosemary Mashed Potatoes

Sharon Rigsby

Pancetta and Rosemary Mashed Potatoes is a new, twist on a traditional classic. And, it is a perfect Thanksgiving side dish, guaranteed to wow your guests.

5 from 3 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American, Southern

Servings 6 servings

Calories 397 kcal

Ingredients

  

1x2x3x

• ▢ 3 lbs Yukon Gold or russet potatoes peeled and cut into chunks
• ▢ ½ cup softened unsalted butter
• ▢ 4 oz softened cream cheese
• ▢ ½ cup heavy cream or half and half
• ▢ ¼ lb pancetta thinly sliced, cooked and crumbled
• ▢ 1 teaspoon rosemary finely chopped

Instructions

 

• Preheat the oven to 350 degrees F. Coat a 2-2 ½ quart baking dish with non-stick cooking spray or generously grease it with butter.
• Bring a large pot of water to a simmer over medium-high heat and add the potatoes. Bring to a boil, reduce the heat to medium-low and cook until fork tender, 20 to 25 minutes.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the remaining ingredients below.
• Turn off the heat and add butter, cream cheese, heavy cream, kosher salt, and pepper. Mash to combine. Add the rosemary and mix well.
• Spread the potatoes in the prepared baking dish. Bake uncovered until the mashed potatoes are warmed through, 20 to 30 minutes. Top with crumbled pancetta. Serve immediately.

Notes

If making ahead, don’t add the rosemary, tightly cover and refrigerate the potato mixture for up to 3-4 days. Before baking let the potato mixture come to room temperature and mix in the rosemary. After baking, top with the crumbled pancetta.

Nutrition

Calories: 397kcalCarbohydrates: 47gProtein: 9gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 388mgPotassium: 797mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 23.9mgCalcium: 50mgIron: 0.9mg

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