Mashed Potatoes with Olive Oil and Pancetta

This is how I liked Mashed Potatoes. Sure there is something to be said about preparing it with cream and butter, but this is a much lighter, healthier way to enjoy them and for my family it was also the perfect excuse to use the olive oil from our farms for another dish. Olive oil is a healthy fat and the kind we produced our farm was exquisite. This was also the only way my dad, who is Kosher, could enjoy this classic comfort food. The Kosher diet has a lot of restrictions and eating dairy is one of them. After moving to the states, I added pancetta. The salty, smokiness adds a nice contrast to the creamy potatoes.

INGREDIENTI

Prep Time: 10 mins/ Cook Time: 25 mins/ Serves: 6

3 pounds Yukon gold potatoes, peeled and cubed
2 ounces pancetta, cubed very small
½ small yellow onion, chopped fine
1 cup whole milk
¼ cup extra virgin olive oil
2 tablespoon roughly chopped parsley
Kosher salt and freshly ground black pepper
1.

Add potatoes to a large pot of cold water. Season well with salt and bring to a boil. Simmer until tender, about 15-20 minutes.

2.

Meanwhile, add the pancetta and onions to a large skillet. Turn on heat and sauté until the pancetta is crisp and golden. Add the milk and season with salt and pepper. Heat until hot.

3.

Drain the potatoes well in a colander. Use a food mill to rice the potatoes into the milk mixture. Fold together the potatoes with the hot milk, the olive oil, and the chopped parsley.