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    Grits and Pinecones » Recipes » Sides

    Pancetta and Rosemary Mashed Potatoes

    November 13, 2016 by Sharon Rigsby, Updated December 14, 2019 6 Comments

    Jump to Recipe Print Recipe
    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.

    Pancetta and Rosemary Mashed Potatoes ready to serve

    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.

    Boiling the potatoes for Pancetta and Rosemary Mashed Potatoes

    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.

    Cooking the pancetta for Pancetta and Rosemary Mashed Potatoes

    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.

    Mashing the potatoes for Pancetta and Rosemary Mashed Potatoes

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

    Combining all ingredients for Pancetta and Rosemary Mashed Potatoes

    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.

    A serving of Pancetta and Rosemary Mashed Potatoes

    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.

    If you liked the recipe above, please consider rating it and leaving a comment below. Also, follow me on Pinterest, Facebook, and Instagram. And finally, to be the first to receive new notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting Grits and Pinecones!

    Pancetta and Rosemary Mashed Potatoes ready to serve

    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
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American, Southern
    Servings 6 servings
    Calories 397 kcal

    Ingredients
      

    • 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
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!
    Pancetta and Rosemary Mashed Potatoes is a new, delicious twist on a traditional classic. And, it is a perfect Thanksgiving side dish, guaranteed to wow your family and friends. www.gritsandpinecones.com

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    Reader Interactions

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    1. Monica

      December 04, 2016 at 11:29 pm

      This recipe sounds so home-y and delicious… I want some right about now!

      Reply
    2. Kathryn @ FoodieGirlChicago

      December 04, 2016 at 8:43 am

      Two of my favorite flavors in these mashed potatoes! They look like the perfect comfort food!!

      Reply
    3. Elena @ happykitchen.rocks

      December 02, 2016 at 12:22 pm

      Looks so comforting!

      Reply
    4. Jenni

      December 02, 2016 at 7:40 am

      These look so great! I love that you added pancetta and rosemary to the mashed potatoes! That really makes them special!

      Reply
    5. Katrin

      December 01, 2016 at 3:25 pm

      I’ve never tried adding cream cheese to mashed potatoes. Good idea!

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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