Mashed Potatoes with Olive Oil and Pancetta

Name: Mashed Potatoes with Olive Oil and Pancetta
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 3 pounds Yukon gold potatoes, peeled and cubed; Kosher salt; 2 ounces pancetta, cubed very small; 1/2 small yellow onion, chopped fine; 1 cup whole milk; Freshly ground black pepper; 1/4 cup extra-virgin olive oil; 2 tablespoon roughly chopped fresh parsley

Recipe courtesy of Debi Mazar and Gabriele Corcos

Show: Extra Virgin

Episode: Olive You!

Mashed Potatoes with Olive Oil and Pancetta

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Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

323

Total Fat

14

Saturated Fat

3

Carbohydrates

43

Dietary Fiber

5

Sugar

4

Protein

7

Cholesterol

10

Sodium

683

Total: 35 min
Prep: 10 min
Cook: 25 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

323

Total Fat

14

Saturated Fat

3

Carbohydrates

43

Dietary Fiber

5

Sugar

4

Protein

7

Cholesterol

10

Sodium

683

Total: 35 min
Prep: 10 min
Cook: 25 min

Ingredients

3 pounds Yukon gold potatoes, peeled and cubed

Kosher salt

2 ounces pancetta, cubed very small

1/2 small yellow onion, chopped fine

1 cup whole milk

Freshly ground black pepper

1/4 cup extra-virgin olive oil

2 tablespoon roughly chopped fresh parsley

Directions

Add the potatoes to a large pot of cold water. Season well with salt and bring to a boil. Simmer until tender, 15 to 20 minutes.
Meanwhile, add the pancetta and onions to a large skillet. Turn on the heat to medium-high, and saute until the pancetta is crisp and golden. Add the milk and season with salt and pepper. Heat until hot.
Drain the potatoes well in a colander. Use a food mill to rice the potatoes into the milk mixture. Fold together the potatoes with the hot milk, olive oil and chopped parsley.

Recipe courtesy of Gabriele Corcos and Debi Mazar, Extra Virgin, 2011