Recipes Ingredients Meat & Poultry Pork Recipes Garlic-Rosemary Mashed Potatoes With Crispy Pancetta By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Share Share Tweet Pin Email Servings: 6 This crowd-pleasing side dish is perfect for gatherings. Ingredients 8 ounces ¼-inch-thick slices of pancetta, cubed 3 pounds baby red bliss potatoes 2 cups heavy cream 1 cup milk, plus more if needed 5 large cloves garlic, peeled and smashed 3 sprigs fresh rosemary 1 tablespoon coarse salt Directions 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. Cook's Notes If making the night before, reheat potatoes over medium heat, adding more milk to get desired consistency. Then add pancetta. Print