Pecorino Pancetta Garlic Mashed Potatoes
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.
Ingredients
- 2 ½ - 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 ½ cups milk
- 1 cup pecorino cheese grated (or parmesan cheese)
- Salt and pepper to taste
- Fresh sage to garnish (optional)
Instructions
- 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.
- 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.
- Mash potatoes in the pot, add the garlic, sage, and butter. Then add in the milk and cheese, mashing and mixing well until creamy.
- 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.
- 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
Serving: 1gCalories: 462kcalCarbohydrates: 52gProtein: 14gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 10gCholesterol: 53mgSodium: 303mgFiber: 5gSugar: 3g
