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