Cheesy Mashed Potatoes with Gouda and Crispy Pancetta

By mrshermes2002

Ingredients

• 1 pound red-skin potatoes, cut into 1 1/2-inch pieces
• 1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
• 2 green onions
• 1 cup 1/4-inch cubes pancetta (about 5 ounces)
• 3/4 cup half-and-half, light cream, or whipping cream
• 2 cups finely shredded Gouda cheese (8 ounces)
• Salt
• Freshly ground black pepper

Details

Adapted from bhg.com

Preparation

Step 1

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.

To Make Ahead:
Prepare as directed through Step 3. Transfer mashed potatoes to a greased 2-quart baking dish. Cover and chill for up to 24 hours. Preheat oven to 350 degrees F. Bake, covered with foil, for 40 to 45 minutes or until heated through.