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Potatoes Cilantro


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  • Cilantro Mashed Potatoes with Butter Pancetta
  • 4 baking potatoes, peeled and cut into Y, inch dice
  • 1 teaspoon table salt
  • 1 Y, tablespoons unsalted butter
  • 1 teaspoon extra-virgin olive oil
  • 2 ounces pancetta (try Fiorucci Pancetta with wine and pepper), cut into small strip~
  • 1 cup buttermilk
  • 2 tablespoons butter
  • Freshly ground pepper, to taste
  • Table salt to taste
  • 2 tablespoons roughly chopped cilantro


Servings 4


Step 1

1. Cook the potatoes in boiling salted water until fork tender, 12-15 minutes. Drain well.

2. While the potatoes are cooking, heat the butter and oil in a large skillet over medium-higl the pancetta and cook for 5-6 minutes or until just crisp. Remove with a slotted spoon and ~ on paper towel.

3. In a bowl mash the potatoes and stir in the buttermilk and butter. Season to taste with sa pepper.

4. Serve immediately topped with the chopped cilantro and reserved pancetta

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