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This crowd-pleasing side dish is perfect for gatherings.

Blueprint, March/April 2007, Blueprint, July/August 2007


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Ingredient Checklist


Instructions Checklist
  • 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.