Cheesy and oh-so-garlicky, these mashed potatoes topped with crispy pancetta hit all the right notes. Leftovers (if you have them) can be turned into mashed potato fritters for breakfast the next day.
1 ½ pounds yukon gold potatoes, peeled and cut into 1-inch pieces
½ tsp salt, plus more to taste
1 package True Story Foods Diced Pancetta
¼ cup salted butter
5 cloves of garlic, minced
¼ cup sour cream
½ cup shredded extra sharp cheddar cheese
¼ cup shredded parmesan cheese
Pepper, to taste
Fresh chives, for topping
Directions
Put the potatoes in a large pot, cover with an inch of water and add ½ tsp of salt. Bring to a boil, then simmer until potatoes are fork tender, about 15 minutes.
While the potatoes are cooking, prepare the pancetta. Preheat a sauté pan over medium heat and add the package of True Story Food pancetta. Cook until crispy, about 5 to 7 minutes, then move to a paper towel-lined plate. Wipe the excess fat from the pan and add the butter. When melted, add the garlic and cook for about one minute. Remove from heat.
Drain the potatoes and return them to the pot. Mash using a potato masher, then fold in the garlic butter, milk, sour cream, and salt and pepper and mix until just combined. Taste and adjust quantities of ingredients to your personal preference. Finally, fold in the cheese.
Plate the mashed potatoes and top with the crispy pancetta and fresh chives. Enjoy!
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