Cheesy Mashed Potatoes with Gouda and Crispy Pancetta

By á-61574

Smoked gouda takes these mashed potatoes beyond your average mashers. Green onion and pancetta add to the savory flavors you won't be able to get enough of.

Ingredients

• 1 pound red-skin potatoes, cut into 1 1/2-inch pieces
• 1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
• 2 green onions
• 1 cup pancetta, about 5 ounces, cubed into 1/4-inch pieces
• 3/4 cup half-and-half, light cream, or whipping cream
• 2 cups Gouda cheese, finely shredded, about 8 ounces
• Salt, to taste
• Freshly ground black pepper, to taste

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

In a 4- to 5-quart Dutch oven cook potatoes, covered, in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender; drain. Return potatoes to Dutch oven.

Meanwhile, thinly slice green onions, keeping the white portions separate from the green tops. Set green tops aside. In a medium skillet cook white portions of onions and pancetta over medium-high heat about 8 minutes or until pancetta is crisp, stirring occasionally. Drain off fat.

Add half-and-half to cooked potatoes. Mash with a potato masher or an electric mixer on low speed until nearly smooth. Stir in 1 1/2 cups of the cheese and the pancetta mixture. Season to taste with salt and pepper.

Transfer mashed potatoes to a serving dish. Sprinkle with green tops of onions and the remaining 1/2 cup cheese.

Variations:
Vegetarian? Use an equal amount of chopped artichoke hearts to replace the pancetta. Not a fan of Gouda? Replace it with smoked mozzarella. No green onions? Substitute fresh chives or Italian (flat-leaf) parsley.

MAKE AHEAD:
Prepare as directed through Step 3. Transfer mashed potatoes to a greased 2-quart baking dish. Cover and chill for up to 24 hours. Preheat oven to 350 degrees F. Bake, covered with foil, for 40 to 45 minutes or until heated through.