Here’s the recipe of olive oil mashed potatoes with pancetta to give this Thanksgiving an Italian endlessly lavish side dish.
Remember the pancetta you used for the Italian gravy? Remember I told you to keep it for the mashed potatoes recipe?
If you did, good for you. If not, brown it again!
To contrast greasy and crunchy pancetta I used kefir’s acidity. But you can use yogurt as well. Here’s my never-tell-me-I’m-boring olive oil mashed potatoes with pancetta recipe.
mashed potatoes recipe
- 4 medium potatoes
- 1 rosemary sprig
- ¾ cup pancetta
- ½-¾ cup kefir or yougurt
- 2 tablespoons extra-virgin olive oil
Peel and cut potatoes in chunks. Boil them or, much much better, steam them, adding a sprig of rosemary to the water.
Cut the pancetta in thin strips and place it in a pan over medium/low heat. Brown it until crunchy.
When potatoes are tender, mash them. Add kefir, olive oil and salt to taste (not too salty, because pancetta is coming) and mix well.
Finally, add pancetta flakes, amalgamate and serve hot.
Yes, this is a last minute recipe, sorry… but you can make pancetta flakes in advance!
Give thanks and enjoy your olive oil and pancetta mashed potatoes!