Pancetta Mashed Potatoes with Garlic and Rosemary
From jaie 16 years agoIngredients
- 8 ounces 1/4-inch thick slices of pancetta, cubed shopping list
- 3 pounds baby red bliss potatoes, washed thoroughly shopping list
- 2 cups heavy cream shopping list
- 1 cup + more if needed, milk shopping list
- 5 large cloves of garlic, peeled and smashed shopping list
- 3 sprigs fresh rosemary shopping list
- 1 tablespoon coarse salt shopping list
How to make it
- Sauté pancetta in a skillet over medium heat until browned and crisp, about 8 minutes or so.
- Drain on a paper towel.
- Place potatoes in a large pot and cover with salted water.
- Bring to a boil and cook until fork-tender, about 12-15 minutes.
- Drain and transfer back to pot.
- In a saucepan, pour in heavy cream and milk and add garlic and rosemary.
- Allow to come just to a boil over high heat. Reduce heat to low and simmer until liquid reduces by about half. 15-20 minutes usually does it.
- Remove the rosemary sprigs. (It's fine if a few stray leaves stay in)
- Pour mixture into the pot with the potatoes.
- Season with coarse salt and coarsely mash.
- Sprinkle with pancetta and serve immediately.
- These can be made the night before using. Just reheat the potatoes over medium heat, adding more milk if necessary to get desired consistency, and then sprinkle with the pancetta.
People Who Like This Dish 5
- morninlite Kalamazoo, MI
- justjakesmom Everett, WA
- greytalli Tustin, CA
- jencathen TX
- jaie Allentown, PA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments