1 lb. red-skinned potatoes, cut into 1 1/2-inch pieces
1 lb. russet potatoes, peeled and cut into 1 1/2 inch pieces
2 green onions
1 c. 1/4 in. cubes pancetta (about 5 oz.)
3/4 c. half-and-half, light cream, or whipping cream
2 c. finely shredded Gouda cheese (8 oz.)
Freshly ground pepper
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.
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