Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii
Olive Oil Mashed Potatoes with Pancetta
Olive Oil Mashed Potatoes with Pancetta
Prep Time
20 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 3 slices pancetta or bacon, chopped
- 1 tablespoon plus 1/4 cup olive oil, divided
- 4 garlic cloves, minced
- 1/3 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes.
- Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat.
- Drain potatoes and transfer to a large bowl. Mash potatoes with remaining 1/4 cup oil. Stir in the parsley, pancetta mixture, salt and pepper.
Nutrition Facts
2/3 cup: 206 calories, 11g fat (2g saturated fat), 7mg cholesterol, 313mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
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