Cheesy Mashed Potatoes with Gouda and Crispy Pancetta

By kimvess

Smoked gouda takes these mashed potatoes beyond your average mashers. Green onion and pancetta add to the savory flavors you won't be able to get enough of.

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 pancetta, about 5 ounces, cubed into 1/4-inch pieces
• 3/4 cup half-and-half, light cream, or whipping cream
• 2 cups Gouda cheese, finely shredded, about 8 ounces
• Salt, to taste
• Freshly ground black pepper, to taste

Details

Servings 8
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.

Variations:
Vegetarian? Use an equal amount of chopped artichoke hearts to replace the pancetta. Not a fan of Gouda? Replace it with smoked mozzarella. No green onions? Substitute fresh chives or Italian (flat-leaf) parsley.

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.