Description
Creamy and flavorful mashed potatoes enhanced with crispy pancetta and fresh rosemary, baked to perfection for a warm and comforting side dish that serves six.
Ingredients
Scale
Potatoes
- 3 lbs Yukon Gold or russet potatoes, peeled and cut into chunks
Dairy
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/2 cup heavy cream or half and half
Other
- 1/4 lb pancetta, thinly sliced, cooked and crumbled
- 1 tsp rosemary, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Non-stick cooking spray or additional butter for greasing the baking dish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly coat a 2 to 2 ½ quart baking dish with non-stick cooking spray or generously grease it with butter to prevent sticking.
- Cook Potatoes: Bring a large pot of water to a simmer over medium-high heat. Add the peeled and chunked potatoes. Increase heat to bring water to a boil, then reduce heat to medium-low and simmer until potatoes are fork tender, about 20 to 25 minutes.
- Drain and Mash Potatoes: Drain the potatoes thoroughly using a large colander. Return the drained potatoes to the dry pot and place it over low heat on the stove. Mash the potatoes gently while allowing steam to escape to remove excess moisture, ensuring a fluffy texture.
- Add Ingredients and Season: Turn off the heat. Add softened butter, cream cheese, and heavy cream to the potatoes. Season with kosher salt and freshly ground black pepper. Mash and stir everything together until smooth and creamy. Stir in the finely chopped rosemary evenly.
- Bake and Top: Transfer the mashed potatoes to the prepared baking dish and spread evenly. Bake uncovered for 20 to 30 minutes, until the potatoes are warmed through. Remove from the oven and sprinkle the cooked, crumbled pancetta over the top. Serve immediately for best flavor and texture.
Notes
- Using Yukon Gold potatoes provides a naturally buttery flavor and creamy texture, but russet potatoes are a suitable alternative.
- Drain potatoes well and mash over low heat to avoid watery mashed potatoes.
- For richer flavor, use heavy cream; half and half can be used for a lighter option.
- Pancetta adds a salty and crispy texture, but you can substitute with bacon if pancetta is unavailable.
- This dish pairs wonderfully with roasted meats and green vegetables.
