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Pecorino Pancetta and Garlic Mashed Potatoes

This pecorino pancetta and garlic mashed potatoes recipe!

This garlic mashed potatoes post is sponsored by Idaho Potatoes Commission. All opinions are my own.

Idaho Mashed Potatoes

I can’t think of a more classic side dish, than mashed potatoes. Of course, there are other tasty basic vegetables to enjoy, but when I was young, that was the side that I wanted on my plate.

When I was older and realized that there was more than one way to make mashed potatoes, it was a wondrous thing! There are so many wonderful ways to enjoy potatoes, including this recipe that I adore for garlic mashed potatoes that have been happily whacked with pecorino cheese and crispy pancetta.

Idaho potatoes with fresh sage

What is the best potato variety to use for this garlic potatoes recipe?

When buying potatoes, I always look for the certified grown in Idaho label, letting me know that I’m buying quality Idaho Potatoes. To make the creamiest, mashed potatoes, you should use a fluffy potato variety, such as the russet, which is what I used in this recipe. I don’t recommend a waxy potato variety because that would create an almost gluey sticky mashed potato. So go for the russet Idaho potatoes for the best mashed potatoes.

For more great ideas and recipes, visit www.idahopotato.com.

Idaho potatoes with sage and pancetta recipe

Is pecorino the same as parmesan?

Although both are salty with a hard cheese texture, pecorino is made from sheep’s milk with a saltier and tangy flavor, whereas parmesan cheese is made from cows milk and has a nutty and a milder overall taste.

Can I substitute parmesan for pecorino?

If you prefer, of course, you can substitute a quality parmesan cheese for the pecorino cheese. Just be mindful that due to the saltier flavor of the pecorino, you will need to adjust any salt added to taste.

Pancetta Pecorino Potatoes

Other tasty side dish recipes to try.

How to make garlic mashed potatoes with pecorino and pancetta.

Garlic Mashed Potatoes with pecorino and pancetta

Pecorino Pancetta Garlic Mashed Potatoes

Yield: 4 - 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

With layers of goodness, this pecorino pancetta and garlic mashed potatoes recipe is a great way to add flavor to the classic mashed potatoes side dish.


  • 2 1/2 - 3 pounds Russet Idaho Potatoes, peeled and cut into 2-inch cubes.
  • 4 oz. of pancetta, cubed, diced, whatever
  • 1 cloves of garlic, minced fine (or 2 teaspoons garlic paste)
  • 1 teaspoon dried rubbed sage
  • 4 tablespoons unsalted butter
  • 1 1/2 cups milk
  • 1 cup pecorino cheese, grated (or parmesan cheese)
  • Salt and pepper, to taste
  • Fresh sage, to garnish (optional)


  1. In a large pot, add the diced potatoes and cover with a couple of inches of water. Bring to a boil, then reduce to simmer, allowing the potatoes to cook for about 15 minutes, or until a knife is easily inserted and potatoes are tender. Drain, return cooked potatoes to the pot, and allow to steam for about 5 minutes.
  2. In a medium skillet, add the pancetta and cook until crispy, about 5 - 8 minutes, or until golden brown. Drain the cooked pancetta on a paper towel-lined plate. Set aside.
  3. Mash potatoes in the pot, add the garlic, sage, and butter. Then add in the milk and cheese, mashing and mixing well until creamy.
  4. Add in all but a couple of tablespoons of the crispy pancetta and mix well. Season with salt and pepper, to taste. If needed add a little more milk, a tablespoon at a time, until you have the desired consistency.
  5. Serve garnished with the remaining pancetta, and if desired any of the pancetta drippings, a small grating of more cheese if desired and a sprig of fresh sage.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 462Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 53mgSodium: 303mgCarbohydrates: 52gFiber: 5gSugar: 3gProtein: 14g

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