Cheesy Mashed Potatoes with Gouda and Crispy Pancetta

Cheesy Mashed Potatoes with Gouda and Crispy Pancetta Enlarge Image
11 users rated this recipe an average rating of 4.0
8 servings
Start to Finish:
40 mins
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Cheesy Mashed Potatoes with Gouda and Crispy Pancetta

pound red-skin potatoes, cut into 1 1/2-inch pieces
pound russet potatoes, peeled and cut into 1 1/2-inch pieces
cup 1/4-inch cubes pancetta (about 5 ounces)
cup half-and-half, light cream, or whipping cream
cups finely shredded Gouda cheese (8 ounces)
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.

From the Test Kitchen


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.

Nutrition Facts

(Cheesy Mashed Potatoes with Gouda and Crispy Pancetta)
    Per serving:
  • 272 kcal cal.,
  • 16 g fat
  • (9 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 47 mg chol.,
  • 502 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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