48 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 3
  • 48 Ratings

Gouda and pancetta add unexpected flavor to an otherwise classic holiday dish. If you'd prefer, use mozzarella cheese instead.

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Ingredients

Directions

  • 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.

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  • 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.

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  • 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.

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  • Transfer mashed potatoes to a serving dish. Sprinkle with green tops of onions and the remaining 1/2 cup cheese.

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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.

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°F. Bake, covered with foil, for 40 to 45 minutes or until heated through.

Nutrition Facts

272 calories, (9 g saturated fat, 0 g polyunsaturated fat, 3 g monounsaturated fat), 47 mg cholesterol, 502 mg sodium, 21 g carbohydrates, 2 g fiber, 2 g sugar, 13 g protein.


Reviews

48 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 3