Recipes and Cooking Cheesy Mashed Potatoes with Gouda and Crispy Pancetta 3.8 (48) Add your rating & review Gouda and pancetta add unexpected flavor to an otherwise classic holiday dish. If you'd prefer, use mozzarella cheese instead. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 11, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 40 mins Servings: 8 Jump to Nutrition Facts 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 1/4-inch cubes pancetta (about 5 ounces) ¾ cup half-and-half, light cream, or whipping cream 2 cup finely shredded Gouda cheese (8 ounces) Salt Freshly ground black pepper 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. 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. 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. Rate it Print Nutrition Facts (per serving) 272 Calories 16g Fat 21g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 272 % Daily Value * Total Fat 16g 21% Saturated Fat 9g 45% Cholesterol 47mg 16% Sodium 502mg 22% Total Carbohydrate 21g 8% Total Sugars 2g Protein 13g Vitamin C 15.9mg 80% Calcium 242.3mg 19% Iron 1.1mg 6% Potassium 572mg 12% Folate, total 28.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.