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Garlic-Rosemary Mashed Potatoes With Crispy Pancetta

Think of these recipes as dinner-party building blocks: People-pleasing and delicious, every one will become your signature dish.

  • Yield: Serves 6
Garlic-Rosemary Mashed Potatoes With Crispy Pancetta

Source: Blueprint, March/April 2007


  • 8 ounces 1/4-inch-thick slices of pancetta, cubed
  • 2 cups heavy cream
  • 1 cup milk, plus more if needed
  • 5 large cloves garlic, peeled and smashed
  • 3 springs fresh rosemary
  • 1 tablespoon coarse salt


  1. Saute pancetta in a skillet over medium heat until browned and crisp, about 8 minutes. Drain on paper towel.

  2. Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12 minutes. Drain. Transfer back to pot.

  3. Meanwhile, place heavy cream, milk, garlic, and rosemary in a medium saucepan. Bring just to a boil over high heat. Reduce heat to low and simmer until liquid reduces by half (about 20 minutes). Remove rosemary (its okay if a few stray leaves stay in the liquid) and pour mixture into pot with potatoes. Season with salt and coarsely mash.

  4. Sprinkle with pancetta and serve immediately. Or, if making the night before, reheat potatoes over medium heat, adding more milk to get desired consistency. Then add pancetta.

Reviews (2)

  • Phloxy 14 Jul, 2010

    Clearly no one at Martha Stewart is reading these comments or checking the recipes for errors. I, too, want to know how many potatoes and what type to buy. How can we be confident any of these recipes are accurate?

  • Wallenbroc 25 Nov, 2008

    Where are the potatoes in the ingredient list? The main ingredient is missing. How many potatoes or pounds of potatoes do I need??

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