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Cheesy Bacon and Parsley Mashed Potatoes for Thanksgiving
Treat your family to this savory (almost carbonara-like) twist on your typical mashed potato recipe this Thanksgiving.
Mashed potatoes are expected as a side every Thanksgiving, but this year, upgrade the flavors and surprise your family with this bacon and parsley-filled version, providing a bit of an Italian twist to a classic. With the addition of pancetta (but bacon totally works) and sharp and pungent pecorino romano cheese, this mashed potato dish may remind your guests of a pasta dish - carbonara! The smokiness of the pancetta, bitterness of the parsley, and the sharp notes of the pecorino romano dish, this side might end up being voted the MVP of Thanksgiving Dinner 2021.
Ingredients
- 2 Large Russet Potatoes Russet Potatoes
- 2 tbsp Grated Pecorino Romano
- 1 Handful Italian Parsley (chopped)
- 1 Handful Pancetta, chopped or cubed
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper to Taste
How to Make Bacon (Pancetta) and Parsley Mashed Potatoes
Gather all of your ingredients, which include russet potatoes, olive oil, pecorino romano cheese, Italian parsley and pancetta (or bacon) that is chopped or cubed up.
Peel and cube up your russet potatoes. The smaller you cube them up, the faster they will cook down in your boiling water. At this consistency and size, expect to boil the potatoes in salted water for around 15-20 minutes. Sample one of the larger pieces to make sure they are cooked through. Transfer to a mixing bowl and start mashing with a potato masher.
While the potatoes are boiling, start cooking the pancetta (or bacon) in a large pan with a bit of the olive oil. Please note that the pancetta will also cook in its own fat, so just a little bit of olive oil will do. Fry up until crispy.
Roughly chop up your parsley.
Next, start mixing in the pancetta, pecorino romano cheese and olive olive into the mashed potatoes. Incorporate until all the ingredients are spread out evenly!
Transfer your potatoes to a large ramekin, and top with a bit more of the pecorino romano cheese (this is totally up to you!). Place into an oven and broil on high until you achieve a browned and crispy crust.
Top with a bit more parsley, and serve! Happy Thanksgiving!
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