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Thanksgiving: Savory Mashed Potatoes

Source of Recipe


Ladies' Home Journal






List of Ingredients



• 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
  
• 4 ounces pancetta or 5 thick-cut bacon slices, diced
  
• 1 Tbsp olive oil
  
• 1/2 cup minced shallots
  
• 1 cup fresh bread crumbs
  
• 2 Tbsp chopped fresh flat-leaf parsley
  
• 6 Tbsp butter or margarine, at room temperature
  
• 1 tsp salt
  
• 3/4 cup very hot milk
  






Instructions



1. Bring potatoes and enough water to cover to boil in a stockpot. Cook 15 minutes, until tender.
   
   
2. Heat a large skillet 1 minute over medium-high heat. Add pancetta and cook until crisp. With a slotted spoon, transfer pancetta to a paper towel. Add oil and shallots to same skillet; cook 2 minutes. Add bread crumbs and cook 5 minutes more, until bread crumbs are golden, stirring often. Stir in parsley and pancetta.
   
   
3. Drain potatoes and return to same pot. Coarsely mash potatoes with butter and salt. Gradually beat in hot milk with a spoon. Transfer to a serving bowl; sprinkle top with 1/2 cup of the crumbs. Serve with the remaining crumbs.
   
   Makes 6 servings.