Garlic-Rosemary Mashed Potatoes With Crispy Pancetta
INGREDIENTS
- 8 ounces 1/4-inch-thick slices of pancetta, cubed
- 3 pounds baby red bliss potatoes
- 2 cups heavy cream
- 1 cup milk, plus more if needed
- 5 large cloves garlic, peeled & mashed
- 3 sprigs fresh rosemary
- 1 tablespoon coarse salt
DIRECTIONS
- 1. Saute pancetta in a skiller over medium heat until browned and crisp, about 8 minutes. Drain on paper towel.
- 2. Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12 minutes. Drain. Transfer back to pot.
- 3. Meanwhile, place heavy cream, milk, garlic, and rosemary in a medium saucepan. Bring just to a boil over high heat. Reduce heat to low and simmer until liquid reduces by half (about 20 minutes). Remove rosemary (it's OK if a few stray leaves stay in the liquid) and pour mixture into pot with potatoes.
- Season with salt and coarsely mash.
- 4. Sprinkle with pancetta and serve immediately. Or, if making the night before, reheat potatoes over medium heat, adding more milk to get desired consistency. Then add panceta.