Pancetta Mashed Potatoes

6 servings

8 oz. pancetta or bacon, cut into ¼” pieces

2 lbs. large red-skinned potatoes, peeled, cut into 1 ½” pieces
1 stick butter, cut into small pieces.

Sauté pancetta in heavy medium skillet over medium heat until crisp and golden brown, about 20 minutes (save pan drippings).

Meanwhile, cook potatoes in large pot of boiling lightly slated water until tender, about 15 minutes. Drain potatoes, reserving 1 c. cooking liquid. Transfer potatoes to large bowl. Add butter and ¾ c. reserved cooking liquid. Mash, thinning with additional cooking liquid if desired. Stir in pancetta and up to 3 T. pan drippings. Season potatoes to taste with salt and pepper.

Bon Appetit, Nov. 2002

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