Ingredients Jump to Instructions ↓

  1. 4 pounds russet potatoes , peeled, cut into 1-inch pieces

  2. 1 stick butter, melted plus

  3. 1 tablespoon at room temp

  4. 1 cup whole milk , at room temperature

  5. 1 1/2 cups shredded mozzarella

  6. 1 cup freshly grated Parmesan , divided use

  7. 8 oz pancetta, diced, cooked and drained of excess oil Salt and freshly ground black pepper

  8. 1/4 chopped fresh flat leaf Italian parsley

  9. 2 tablespoons plain dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain ; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella , 3/4 cup of the Parmesan and pancetta . Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish . Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend . Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill. Bake, uncovered, until the topping is golden brown, about 20 minutes. Serving Yield: 6 to 8


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