Every year people beg, and I mean beg me, to make these Pancetta Cheddar Mashed Potatoes. Don’t say I didn’t warn you. I’ve had more than one person call them crack potatoes because they are now addicted to them! These potatoes will make your family and friends want more and more and more… they are that good! And yes, you *will* have to exercise for a week after eating them. If you don’t have pancetta, substitute bacon or even turkey bacon, for it. Use real cheese though, it is all about the cheese!
Disclosure: Links within this post may contain affiliate links that I earn commissions from. Example, if you click on any bacon product link and purchase anything from that site, I make a small commission, no matter what you purchase, at no cost to you. This is how I pay for this blog and make a living as a writer. Thank you for supporting me!
This year all the potatoes are from my Alaska garden and I can’t wait to use them in this recipe. This is my go-to recipe for Thanksgiving mashed potatoes. These potatoes are Paleo-friendly, but unless you don’t eat any other carbs, it isn’t exactly Keto-friendly. To make it Keto, substitute the potatoes for cauliflower rice.
Ever try AmazonFresh where they deliver your groceries right to you door? Oh, you should! Or check out shopping at Thrive Market for organic, non-GMO food delivered right to my door. Here’s a link for 25% off your first order.
10 lbs potatoes, cubed with skins on
1 lb pancetta or bacon, cooked & crumbled
1 bunch scallions, chopped
1/2 cup parsley, dry or fresh
1 stick butter
16 oz sour cream
1 cup milk or heavy whipping cream
8 oz cream cheese
8 oz sharp cheddar cheese
8 oz Asiago cheese
8 oz shredded 4-cheese Mexican cheese
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp pepper
Put all the potatoes in a large stock pot and cover with water then cook on high. When the water starts boiling, salt the water. Once a fork goes through the potatoes easily, drain the potatoes and return the potatoes back to the stock pot.
This is the large Calphalon Stock Pot that I have. It comes with a strainer – which is
perfect so I don’t burn myself on that steam. Yep, I’ve done that before!
Once the potatoes are creamy, but slightly lumpy, add in all the cheeses. I cook up the bacon and pancetta and then slice them into 1″ squares. I put the bacon AND the grease into this recipe – so good! Save 1 cup of the Asiago cheese.
If bacon makes you happy, you might need to check out my Ultimate Bacon Lovers Gift Guide.
If making ahead of time, transfer the potatoes to a casserole dish and top off with the remaining Asiago cheese. May refrigerate up to 72 hours or freeze for up to 4 months. To warm up, heat in the oven at 375 degrees for 20-30 minutes. At the end of My Famous Drunken Turkey recipe is my killer gravy recipe that tastes great with these mashed potatoes.
Serves: 18-20 (makes great leftovers too!!)
Cutting up the butter and cheeses into chucks makes them easier to melt.
Look at all that yumminess ready to come together!
Then you add the pancetta or the bacon… it truly does make everything better!
Doesn’t that just look incredibly delicious? Don’t worry, it tastes even better!
It is hard to just have one serving… go ahead and get a second scoop, I’ll wait. 🙂
Pin it for Later:
Want the best Drunken Turkey recipe ever? Well, you are in luck!
Serving Size 1
Amount Per Serving Calories 662 Total Fat 40g Saturated Fat 20g Trans Fat 1g Unsaturated Fat 16g Cholesterol 93mg Sodium 463mg Carbohydrates 58g Net Carbohydrates 0g Fiber 6g Sugar 5g Sugar Alcohols 0g Protein 21g