Creamy mashed potatoes get a savory upgrade with crispy pancetta and plenty of melty Cady Creek Farms Gouda. The Gouda brings a rich, buttery character that melts beautifully into tender potatoes, while the pancetta adds a salty, crispy bite. The reserved potato pieces keep a little texture in the mix, making every forkful rich, creamy and satisfyingly hearty.
Ingredients
- 10 ounces sliced pancetta, diced
- 2 pounds small baby red potatoes, quartered
- 3 garlic cloves
- 1/2 cup (1 stick) butter, cubed and melted
- 1/2 cup heavy whipping cream
- 8 ounces Cady Creek Farms Gouda Cheese, shredded (2 cups)
- Salt and pepper to taste
Instructions
- Fry pancetta in a large skillet over medium heat until crisp. Remove pancetta with a slotted spoon to paper towels to drain.
- Meanwhile, place potatoes and garlic into a large saucepan; cover with water. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 20-22 minutes or until potatoes are tender. Drain.
- Set aside a quarter of the potatoes in a bowl. Return garlic and remaining potatoes to the pan; add butter and cream. Mash potatoes.
- Coarsely mash reserved potatoes. Fold the gouda, pancetta and reserved potatoes into mashed potatoes. Season with salt and pepper to taste.