Ingredients
- 3 lbs. Potatoes; Yukon gold or Idaho
- 6-8 tablespoons unsalted butter
- 1 cup half and half; may need more or less depending on the potatoes
- ¾ cup Parmesan; plus more for topping
- 4 tablespoons Mascarpone; room temperature
- 6-8 oz Pancetta
- Salt
- White pepper
- Flat leaf parsley; chopped
Directions
1. Place the pancetta in a skillet over medium heat and cook until golden
2. Place on a plate covered with a paper towel to drain and absorb excess oil
3. Scrub the potatoes to remove dirt
4. Peel the potatoes; optional to leave the skin on if you want the potatoes to have more texture (note: if you are using Idaho potatoes, it’s better to take the peel off)
5. Cut the potatoes into evenly cut pieces, about ½ inch cubes
6. Place potatoes in a large pot of cold water with about 1 heaping tablespoon of salt, making sure the water is a few inches above the potatoes
7. Bring the water to a boil, lower the heat and cook on lower heat for about 20-30 minutes or until completely tender and cooked through
8. Drain
9. In a saucepan, melt together the butter and half and half
10. Place the potatoes in a large bowl and add some of the half and half/butter mixture and either use a potato masher or a hand mixer to combine until the mixture starts to become smooth (careful not to overmix)
11. Stir in the mascarpone until well combined
12. Fold in the parmesan
13. Add in more half and half/butter until the desired texture is desired
14. Add salt and pepper to taste; optional to add more parmesan if you like them extra cheesy
15. Stir in the chopped parsley
16. Top with pancetta and extra cheese; optional to fold the pancetta into the potatoes as well