Potatoes Smashed with Gouda and Pancetta
Potatoes Smashed with Gouda and Pancetta
Servings: 8
Ingredients:
- 10 oz / Sliced pancetta, diced
- 2 lbs / small baby red potatoes, quartered
- 3 cloves / garlic
- 1/2 cup / (1 stick) butter, melted.
- 1/2 cup / heavy whipping cream
- 8 oz / Double Cream Gouda, shredded (2 cups)
- Salt and Pepper to taste
Instructions:
- Fry pancetta in a large skillet over medium heat until crisp. Remove pancetta with a slotted spoon to paper towels to drain.
- Meanwhile, place potatoes and garlic into a large saucepan; cover with water. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 20-22 minutes or until potatoes are tender. Drain.
- Set aside a quarter of the potatoes in a bowl. Return garlic and remaining potatoes to the pan; add butter and cream. Mash potatoes.
- Coarsely mash reserved potatoes. Fold the gouda, pancetta and reserved potatoes into mashed potatoes. Season with salt and pepper to taste.