Crispy Pancetta and Gouda Mashed Potatoes
These potatoes are a bit over-the-top, and that's why they're so good. Dive right in.
1 lb. russet potatoes
1 lb. red new potatoes
1/3 cup Butter Olive Oil
1/3-1/2 cup half and half or whole milk
5 oz. pancetta, diced
3 medium scallions
Freshly ground black pepper
5 oz. smoked gouda, diced in 3/8" cubes
Cut the potatoes in 1 1/2-inch cubes and place in a Dutch oven or other large pot. Cover the potatoes with at least 1 inch of cold water. Add enough salt to make the water taste like the sea, about 1 tablespoon. Bring the potatoes to a boil and then simmer for 15-20 minutes until a fork goes easily into the potatoes. Drain and return the potatoes to the pot. Break up the potatoes with a potato masher. Add the olive oil and most of the half and half and continue to mash the potatoes. Taste for salt and add some if necessary, along with some black pepper. Add more milk and continue mashing until the potatoes are creamy and fairly smooth.
While the potatoes are cooking, slice the scallions into small rounds, separating the white parts from the green. In a small skillet, saute the pancetta until golden brown. Then add in the white part of the scallions. Continue to saute until the pancetta is crispy, a total of about 6 minutes.
Saving a few pieces of pancetta for garnish, stir the rest of the pancetta and the gouda into the hot mashed potatoes. Place in a serving dish and top with the reserved pancetta and the reserved green scallion tops. Serve.
You can make the potatoes earlier and keep them warm in a slow cooker on warm for up to an hour.