These Olive Oil Mashed Potatoes are creamy and packed with flavor! With a hint of olive oil and crunchy pancetta, they’re a tasty twist on a classic dish.
Trust me, the crispy pancetta adds a delightful crunch that makes every bite exciting. Who doesn’t love a little surprise in their mashed potatoes? 😄
This recipe is super easy and perfect for any meal. I like to serve them with roasted chicken, and they never fail to impress my family. So good!
Key Ingredients & Substitutions
Potatoes: Yukon Golds are great for their creamy texture and buttery flavor, but Russet potatoes can also work well. If you’re in a pinch, red potatoes are another alternative, though they will give a different texture.
Olive Oil: Extra virgin olive oil gives a rich flavor to the mashed potatoes, but you can substitute with any good-quality vegetable oil. As a personal tip, grapeseed oil works well if you want something lighter.
Pancetta: This adds a delightful salty kick. If you’re not a meat eater, you can use crispy turkey bacon or even smoked tempeh for a vegetarian option. Be mindful that the flavor will vary a bit, but it will still be tasty!
Milk: If you’re hoping to keep it dairy-free, almond milk or oat milk can be great substitutes. They won’t alter the taste too much, and they add a nice creaminess that works well in mashed potatoes.
How Do I Get My Mashed Potatoes Nice and Smooth?
A smooth texture can make a big difference in your mashed potatoes. The key is to choose the right tool and technique for mashing. Here’s how to get it right:
- After boiling, drain the potatoes well to remove excess water which can make them gummy.
- Use a potato masher for a rustic texture or a potato ricer for ultra-smooth results. A fork can work if you’re in a hurry, but it might not be as smooth.
- Gradually add olive oil and milk, mixing gently. This helps incorporate air, making them light and fluffy.
Remember, over-mixing can lead to a gluey texture, so mix just until combined!
How to Make Olive Oil Mashed Potatoes with Pancetta
Ingredients You’ll Need:
For the Mashed Potatoes:
- 2 pounds potatoes (Yukon Gold or Russet)
- 1/2 cup olive oil
- 1/2 cup milk (or more for desired creaminess)
For the Pancetta and Seasoning:
- 4 ounces pancetta, diced
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. You’ll spend about 15-20 minutes cooking the potatoes and pancetta, plus some time for mashing and mixing everything together. It’s a simple and tasty side dish that’s perfect for any meal!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling the potatoes and cutting them into even chunks. Place them in a large pot filled with salted water. Bring the water to a boil and cook the potatoes until they are tender, which should take about 15-20 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
2. Cook the Pancetta:
While your potatoes are boiling, heat a skillet over medium heat. Once hot, add the diced pancetta to the skillet. Cook it until it becomes crispy, which should take about 5-7 minutes. When done, use a slotted spoon to remove the pancetta and place it on paper towels to drain the excess fat. Don’t throw away the fat; you’ll need it for the garlic!
3. Sauté Garlic:
In the same skillet where you cooked the pancetta, add the minced garlic to the remaining fat. Sauté the garlic for about 1 minute, stirring frequently, until it’s fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
4. Mash the Potatoes:
Once the potatoes are tender, drain them and put them back into the pot. Use a potato masher or ricer to mash them until they are nice and smooth. This gives a creamy texture to your mashed potatoes!
5. Incorporate Olive Oil and Milk:
Now, gradually mix in the olive oil and milk to the mashed potatoes. Keep stirring until you reach your desired consistency. If you like your mashed potatoes creamier, feel free to add more milk until it’s just right!
6. Season:
Finally, stir in the sautéed garlic, crispy pancetta, and season with salt and black pepper to taste. Mix everything together until well combined. This is where all the flavors come together!
7. Serve:
Transfer the delicious mashed potatoes to a serving dish. For an extra touch, garnish with some chopped fresh parsley and any remaining crispy pancetta. Serve warm and enjoy your delightful Olive Oil Mashed Potatoes with Pancetta!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are fantastic for mashing due to their creamy texture, you can also use red potatoes for a slightly firmer mash. Just keep in mind that the flavor and consistency will differ a bit from the original recipe.
What Can I Substitute for Pancetta?
If you don’t have pancetta or prefer to keep it vegetarian, you can substitute with crispy turkey bacon or omit it entirely and simply boost the flavor with more sautéed garlic and a dash of smoked paprika for depth.
How to Store Leftover Mashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm on the stove, adding a splash of milk or olive oil to revive the creamy texture.
Can I Make These Mashed Potatoes Ahead of Time?
Yes, you can prepare the mashed potatoes in advance! Just follow the recipe, let them cool, and then refrigerate. To reheat, add a little milk or olive oil and warm gently on the stove or in the microwave, stirring to combine everything again.
