This post contains affiliate links. When you purchase through our links, we may earn a commission.
Stacked and action-packed, cheesy loaded mashed potatoes with crispy shallots and pancetta are bringing all the drool-worthy drama to Thanksgiving. Big butter, two types of cheese and hot milk go into the smoothest, dreamy potato before being finished off with salty studs of pancetta and sizzling shallots. He’s double-0 delicious.
If you can’t risk serving the artery-trembling cheesy mashed potato to great-Uncle Ernest, offer these low-cholesterol, oven-baked hasselbacks instead.
Is it me or is the trend emerging this year “non-trad Thanksgiving”? If so, I am ready for it! I’m breaking from the norm and swapping everyday mashed potatoes for these loaded mashed potatoes, green bean casserole for Brussels sprouts hash, and pumpkin pie for pumpkin mousse trifle. I’m serving edge and wow-factor at my holiday table.
Need a little inspo? Then look no further than my Thanksgiving recipe round up for all your trad and non-trad needs.
Millionaire mashed potatoes vs mashed potatoes
So, you thought cheesy mashed potatoes was an upgrade? Meet my millionaire mashed potatoes. He is a prince among potato side dishes- he has a literal crown!
The ‘crown’ is an extra step in the mashed potato recipe, but not too taxing and totally worth it. It brings another layer of savoury as well as adding texture to contrast the fluffy mash.
To achieve it, simply dry fry pancetta (or bacon) in a pan until the fat has rendered and the pancetta is crispy. Remove and in the same pan, with additional oil, fry floured slices of shallots until they turn golden and begin to curl. Top your finished mash with the two elements and…ta-dah! Crowned!
Not only is this homemade mashed potato lavish with irresistible fried shallots and pancetta, it is also fortified with plenty of butter, cream cheese, and cheddar cheese. The decadent dairy load is what really levels this mashed potato up and sets it apart from other recipes.
Recipe tips and notes
- It all starts with a starchy potato. Waxy ones won’t work.
- Let’s talk cheese: freshly grated is the only way to go. The pre-grated kind contains anti-caking agent which will interfere with your smooth mash potential.
- Season with salt at the end. Even if you think you don’t need to.
- Don’t skip the crispy shallots! They add a whole other level of decadence that is worth the extra effort.
- Pay them due attention when frying and remove as soon as they start to turn golden.
- You’ll be using a lot of oil for the fried shallots. Keep it for future use.
What goes with it
I am serving this millionaire mashed potato at Thanksgiving this year. It takes a touch more time to put together than regular mash and is loaded with luxury, so I’ve reserved it for a special occasion.
We’ll be having a traditional turkey and all the trimmings, including gallons of gravy. And we all know that mashed potato was made for gravy. I have a few go-to gravy recipes, but the one that best compliments this mashed potato with fried shallots and pancetta is my red onion gravy.
Storage and leftovers
Leftover cheesy mashed potato has a fridge life of 3-4 days and a bunch of reincarnations. Top a comforting fish pie, cottage pie or casserole– if you can bear to look at another one after Thanksgiving, that is!
More festive sides to try
- Yorkshire Puddings
- Chorizo and Fig Stuffing
- Honey Garlic Roasted Parsnips
- Garlic Butter Sautéed Cauliflower with Breadcrumbs
Loaded Mashed Potatoes with Crispy Shallots and Pancetta
Ingredients
- 100ml / 1/3 cup vegetable oil, (save for later use)
- 1 large shallot
- 2 tbsp flour
- 1 tsp salt
- 1kg / 2 lbs potatoes, Russet or Maris Piper (UK)
- 65g / 2 oz diced pancetta, or bacon
- 150g . 5 oz cream cheese
- 120g / 1/2 cup cheddar, (Red Leicester in UK) not pre-grated cheese
- 125ml / 1/2 cup hot milk
- Salt to taste
- 2 tbsp chives, chopped
Instructions
- Peel the shallot. Then mix the flour with the salt in a large plate. Slice the shallot thinly, use a mandolin if available. Mix the shallot slices with the flour and set aside.
- Set a pot of salted water to boil the peeled and quartered potatoes until very tender.
- While the potatoes are cooking, fry the pancetta in a dry and large frying pan until fat renders and the pancetta turns crispy. Remove the pancetta to a paper towel lined plate and set aside till needed. Keep the fat in the pan.
- To the same pan add the vegetable oil, it should be at least an inch deep and turn the heat on medium. Heat the oil until it sizzles if you sprinkle a pinch of flour in. Shake the excess flour off the shallots and add them to the hot oil, spread evenly over the bottom of the pan. Fry until lightly golden, which should take about 2-3 minutes, depending on how hot the oil is. Remove with a slotted spoon or a spatula as soon as you see the shallots starting to colour and place on a paper towel lined plate. Set aside till later.
- Drain the potatoes and steam dry them to get rid of the excess of water. Return them to the pot and add the cream cheese, butter and grated cheese, start mashing with a potato masher until smooth and the lumps are broken.
- Then put back on the stove and turn the heat on low, pour in hot milk and start stirring vigorously until the cheese in melted and completely blended into the mash. As soon the cheese is fulling incorporated into the potatoes, take off the heat and salt to taste.
- Serve topped with crispy shallots, pancetta and sprinkled with chopped chives.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
