Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs

By babyoutdoors

This is a great and creamy side dish for your mashed potato lover

Ingredients

• 4 pounds russet potatoes, peeled, cut into 1 inch pieces
• 1 stick of butter, melted plus 1 TBS at room temp
• 1 cup whole milk, at room temperature
• 1 1/2 cups shredded mozzerella
• 1 cup freshly grated Parmesan, divided use
• 8 oz pancetta, diced, cooked and drained of excess oil (regular bacon will work well too)
• Salt and freshly ground pepper
• 1/4 chopped fresh flat leaf Italian parsely
• 2 TBS plain dry bread crumbs

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees F. coat a 13x9x2 in ch baking dish with th e 1 TBS of room temp butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in th mozzarella, 3/4 cup of the parmesan and pancetta. Season to taste with salt and pepper and add parsely. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of the parmesan in a small bowl to blend. Sprinkle the prepared bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake uncovered, until the topping is golden brown, about 20 minutes.