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.
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 absolute deliciousness; I can promise 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.
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.