Loaded Mashed Potatoes with Crispy Shallots and Pancetta
Stacked and action-packed, cheesy mashed potatoes with crispy shallots and pancetta are bringing all the drool-worthy drama to Thanksgiving.
Servings: 6 people
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
Calories: 368kcal | Carbohydrates: 35g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 5338mg | Potassium: 824mg | Fiber: 4g | Sugar: 4g | Vitamin A: 622IU | Vitamin C: 34mg | Calcium: 219mg | Iron: 2mg