Pancetta and Rosemary Mashed Potatoes
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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6 servings
- 3 lbs Yukon Gold or russet potatoes peeled and cut into chunks
- 1/2 cup softened unsalted butter
- 4 oz softened cream cheese
- 1/2 cup heavy cream or half and half
- 1/4 lb pancetta thinly sliced, cooked and crumbled
- 1 tsp rosemary finely chopped
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.
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.
Calories: 397kcal | Carbohydrates: 47g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 85mg | Sodium: 388mg | Potassium: 797mg | Fiber: 4g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 23.9mg | Calcium: 50mg | Iron: 0.9mg