Pancetta Mashed Potatoes With Garlic And Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can never have too many variations of mashed potatoes!!! That's my philosophy anyway :) Ingredients:
8 ounces 1/4-inch thick slices of pancetta, cubed |
3 pounds baby red bliss potatoes, washed thoroughly |
2 cups heavy cream |
1 cup + more if needed, milk |
5 large cloves of garlic, peeled and smashed |
3 sprigs fresh rosemary |
1 tablespoon coarse salt |
Directions:
1. Sauté pancetta in a skillet over medium heat until browned and crisp, about 8 minutes or so.
2. Drain on a paper towel.
3. Place potatoes in a large pot and cover with salted water.
4. Bring to a boil and cook until fork-tender, about 12-15 minutes.
5. Drain and transfer back to pot.
6. In a saucepan, pour in heavy cream and milk and add garlic and rosemary.
7. 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.
8. Remove the rosemary sprigs. (It's fine if a few stray leaves stay in)
9. Pour mixture into the pot with the potatoes.
10. Season with coarse salt and coarsely mash.
11. Sprinkle with pancetta and serve immediately.
12. 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.
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