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Olive Oil Mashed Potatoes with Pancetta

 Olive Oil Mashed Potatoes with Pancetta
Classic American mashed potatoes takes a turn to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii
8 ServingsPrep/Total Time: 30 min.


  • 3 pounds Yukon Gold potatoes, peeled and cubed
  • 3 slices pancetta or bacon, chopped
  • 1 tablespoon plus 1/4 cup olive oil, divided
  • 4 garlic cloves, minced
  • 1/3 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender.
  • Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over
  • medium heat until crisp. Add garlic; cook for 1 minutes longer.
  • Remove from the heat.
  • Drain potatoes and transfer to a large bowl. Mash potatoes with
  • remaining oil. Stir in the parsley, pancetta mixture, salt and
  • pepper. Yield: 8 servings.
Nutritional Facts: 2/3 cup equals 206 calories, 11 g fat (2 g saturated fat), 7 mg cholesterol, 313 mg sodium, 23 g carbohydrate, 2 g fiber,

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Olive Oil Mashed Potatoes with Pancetta (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.