#3661 - Pancetta Mashed Potatoes

(by Shirley McNevich)

5 or 6 red potatoes
1 tsp. salt
2 TBSP butter
1/4 cup milk
a package of pancetta (Italian bacon)

Fry the pancetta pieces (as many as you wish) in a cast iron skillet until browned but not too crispy--drain them on paper towels, then slice the fried pancetta into bite sized pieces. Peel and wash potatoes--slice them in half. In a saucepan add the potatoes, enough water to cover them, and the salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling--test for doneness with a fork. Pour water off and mash them with a potato masher. Add the butter to the potatoes and stir. When there are no more lumps left, slowly add the milk and beat the mixture with a spoon until the mashed potatoes have the consistency that you like. Once consistency is correct, add the pancetta pieces--stir well.