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- 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
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.
2. 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.
3. 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.
4. Transfer mashed potatoes to a serving dish. Sprinkle with green tops of onions and the remaining 1/2 cup cheese.
- 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.
- Servings Per Recipe 8,
- cal. (kcal) 272,
- Fat, total (g) 16,
- chol. (mg) 47,
- sat. fat (g) 9,
- carb. (g) 21,
- Monosaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 13,
- vit. A (IU) 292,
- vit. C (mg) 16,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 502,
- Potassium (mg) 572,
- calcium (mg) 242,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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