Mashed Potatoes with Olive Oil and Pancetta

Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin | Episode: Olive You!
CookingChannel_KeyLime_DARK_R Created with Sketch.
35 min
10 min
6 servings


  • 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
Mashed Potatoes with Olive Oil and Pancetta


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.