Mashed Potatoes with Olive Oil and Pancetta

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 3 pounds Yukon gold potatoes, peeled and cubed
  • Kosher salt
  • 2 ounces pancetta, cubed very small
  • 1/2 small yellow onion, chopped fine
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Directions

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.

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4

Newest Ratings and Reviews

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  • on January 01, 2014

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    Easy and tasty!!!

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  • on March 26, 2012

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    Tasty! I had to use small diced ham because I couldn't find anyone that had pancetta in their deli. It worked ok but I think next time I would just go ahead and get the thin sliced pancetta and crisp it up and sprinkle it on top. I also added about 2 tablespoons of fresh chives at the end. I will definitely make these again. They went very well with your Chicken Cacciatore recipe.

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  • on January 11, 2012

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    Substituting olive oil for butter was a healthier twist

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