Loaded Mashed Potatoes
This decadent potato preparation is so flavourful, it needs no gravy adornment. This recipe can be made up to 2 days in advance; just store the mashed potatoes and pancetta in separate airtight containers in the refrigerator. When ready to serve, warm the potatoes in a large saucepan over medium heat, stirring constantly, and re-crisp the pancetta in a frying pan, also over medium heat. Dish up and dig in! Pair this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.Ingredients
Serves 8
2.2 lbs (1 kg) yellow potatoes, peeled and cut into 1-in (2.5 cm) cubes
1 cup (250 ml) diced pancetta
4 cloves garlic, minced
2 large shallots, finely diced
⅓ cup (80 ml) unsalted butter
¼ cup (60 ml) sour cream
4 oz (110 g) cream cheese, room temperature
½ cup (125 ml) shredded sharp cheddar
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped fresh chives or green onions, for garnish
Instructions
- Place potatoes in a large saucepan and cover with water by at least 1-in (2.5 cm). Set over high heat and bring to a boil. Boil until potatoes are fork-tender, about 10 minutes. Drain and return potatoes to saucepan.
- In a large skillet over medium heat, cook pancetta, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
- Drain all but 1 tbsp (15 ml) fat from skillet and return to medium heat. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 2 minutes.
- Transfer shallot mixture to a large bowl and add butter, sour cream, cream cheese and cheddar. Stir to combine. Add warm potatoes and beat with a handheld mixer until smooth, about 1 minute. Take care not to overbeat potatoes or they will be stodgy. Season with salt and pepper and fold in with a spatula.
- Transfer potatoes to a serving dish and garnish with reserved pancetta and chives.