Cream cheese and pancetta add decadence to this otherwise simple recipe! Little Potatoes are a natural choice for easy mashed potatoes because the naturally thin skin doesn’t have to be peeled and adds extra flavor to the dish.
Equipment
- Large pot
- Strainer
- Frying pan
- Potato masher
- 1.5 lbs Little Potatoes
- 1 tsp salt
- 1/2 cup milk
- 2 Tbsp butter
- (For seasoning) salt and pepper
- 1 1/2 cups pancetta, cubed
- 1/2 cup cream cheese
- 3 Tbsp chives, chopped
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Instructions
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Step 1
Add potatoes to a large pot and cover with water. Add salt and bring to a boil for 15 minutes or until potatoes are tender.
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Step 2
Meanwhile, place milk and butter in a small sauce pot and heat over low heat until butter is melted and milk is steaming.
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Step 3
Once potatoes are cooked, strain and transfer to a medium mixing bowl.
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Step 4
Using a potato masher, smash potatoes with milk and butter mixture and season with salt and pepper.
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Step 5
Cut pancetta into small cubes. In a frying pan over medium heat, cook pancetta until crispy.
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Step 6
While pancetta is cooking, chop chives and set aside.
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Step 7
Once potatoes are smashed add cream cheese, cooked pancetta, and chives. Stir to incorporate.
