My family has a tradition of rotating side dishes during our Sunday dinners, and let me tell you, the week I introduced these Olive Oil Mashed Potatoes with Pancetta was a game changer. The usual butter-laden, creamy mashed potatoes were swapped for something unexpectedly lighter yet deeply flavorful. The aroma of crispy pancetta mingling with rosemary and olive oil filled the kitchen, and the first bite was pure comfort elevated. Even my pickiest eater, my nephew, who usually shuns anything beyond plain boiled potatoes, went back for seconds. These aren’t your grandma’s mashed potatoes – they are a sophisticated, savory side dish that has earned a permanent spot in our family’s recipe rotation. The richness of the olive oil, the salty crunch of the pancetta, and the subtle hint of rosemary create a symphony of flavors that perfectly complement any main course. If you’re looking to elevate your mashed potato game, this recipe is an absolute must-try.

Ingredients

The beauty of Olive Oil Mashed Potatoes with Pancetta lies in the quality of its simple ingredients. Each component plays a crucial role in creating the dish’s unique flavor and texture profile. Let’s delve into each ingredient and understand why they are essential for achieving the best results:

2 pounds Yukon Gold Potatoes: Yukon Gold potatoes are the star of this dish, and for good reason. Their naturally buttery flavor and creamy texture make them ideal for mashing. Unlike Russet potatoes, which can become dry and fluffy when mashed, Yukon Golds retain moisture and create a smooth, velvety consistency. Their thin skin also means you don’t necessarily need to peel them, saving time and adding a rustic element to the dish – though peeling is perfectly fine if you prefer an ultra-smooth texture. When selecting Yukon Golds, look for firm, unblemished potatoes that feel heavy for their size. Avoid potatoes with green spots or sprouts, as these can indicate bitterness. If you absolutely cannot find Yukon Golds, consider using other waxy or all-purpose potatoes like red potatoes or fingerling potatoes. However, be mindful that the final texture and flavor might slightly differ. Red potatoes, for instance, have a slightly waxier texture than Yukon Golds and may require a bit more mashing to achieve creaminess.
6 ounces Pancetta, diced: Pancetta is Italian cured pork belly that is unsmoked, unlike bacon. It brings a salty, savory, and slightly sweet flavor to the mashed potatoes that is simply irresistible. Using diced pancetta rather than bacon is crucial for achieving the authentic Italian flavor profile. Pancetta has a richer, more nuanced pork flavor and crisps up beautifully when rendered. Look for thick-cut pancetta for a meatier texture and more pronounced flavor. You can usually find pancetta in the deli section of most well-stocked supermarkets or Italian specialty stores. If pancetta is unavailable, you can substitute with good quality thick-cut bacon, but be aware that the smoky flavor of bacon will alter the overall taste of the dish slightly. For a vegetarian option, consider using finely diced and crisped mushrooms, such as cremini or shiitake, to mimic the savory umami flavor and textural contrast of pancetta.
½ cup Extra Virgin Olive Oil, plus more for drizzling: Extra virgin olive oil is the heart and soul of this recipe. It replaces butter and cream, providing a healthier and more vibrant flavor. The fruity and slightly peppery notes of good quality extra virgin olive oil complement the potatoes and pancetta beautifully. It is essential to use extra virgin olive oil, not just regular olive oil, as it has a richer flavor and higher polyphenol content, which contributes to its health benefits and superior taste. Opt for a robust, flavorful olive oil that you enjoy the taste of on its own. The olive oil will be incorporated into the mashed potatoes to create a creamy texture and drizzled over the finished dish for added richness and visual appeal.
2 cloves Garlic, minced: Garlic adds a subtle aromatic depth that enhances the overall savory flavor of the mashed potatoes and pancetta. Freshly minced garlic is always preferred for the best flavor. Avoid using pre-minced garlic in a jar, as it often lacks the pungent aroma and flavor of fresh garlic. Two cloves provide a balanced garlic flavor, but you can adjust the amount to your preference. For a milder garlic flavor, you can use just one clove, or for a more pronounced garlic taste, increase it to three cloves. Minced garlic is added towards the end of the pancetta rendering process to infuse the olive oil with its flavor without burning.
2 tablespoons Fresh Rosemary, chopped: Fresh rosemary brings a fragrant, piney, and slightly lemony aroma that pairs exceptionally well with potatoes, pancetta, and olive oil. Fresh rosemary is crucial for the authentic flavor of this dish; dried rosemary will not provide the same vibrant aroma and taste. Make sure to chop the rosemary finely so that it distributes evenly throughout the mashed potatoes and releases its flavor effectively. If you don’t have fresh rosemary, you could experiment with other fresh herbs like thyme or sage, but rosemary is truly the best choice for this recipe.
Salt and freshly ground Black Pepper, to taste: Salt and freshly ground black pepper are essential seasonings that balance the flavors and enhance the taste of all the other ingredients. Use kosher salt or sea salt for best results, as they have a cleaner taste than iodized table salt. Freshly ground black pepper is always preferred over pre-ground pepper for its more robust and aromatic flavor. Season the potatoes generously with salt throughout the cooking process – when boiling the potatoes, when mashing them, and when adding the pancetta and olive oil mixture. Taste and adjust the seasoning as needed to ensure the mashed potatoes are perfectly seasoned to your liking.
Optional: ¼ cup Warm Milk or Vegetable Broth (for extra creaminess): While olive oil provides ample creaminess, a touch of warm milk or vegetable broth can be added for an even richer and smoother texture, especially if you prefer a looser consistency in your mashed potatoes. Use whole milk for the richest flavor or vegetable broth to keep the dish lighter and vegan-friendly if you are omitting the pancetta. Ensure the milk or broth is warmed before adding it to the mashed potatoes to prevent cooling them down and maintaining a pleasant temperature. This addition is entirely optional and depends on your personal preference for the final texture.

Instructions

Creating these Olive Oil Mashed Potatoes with Pancetta is a straightforward process, but attention to detail in each step will guarantee a truly exceptional result. Follow these detailed instructions to achieve perfectly creamy and flavorful mashed potatoes:

Prepare the Potatoes: Begin by thoroughly washing the Yukon Gold potatoes under cold running water. Scrub them gently to remove any dirt or debris. At this stage, you have the option to peel the potatoes for an ultra-smooth mash or leave the skins on for a more rustic texture and added nutrients. If leaving the skins on, ensure they are particularly clean. Cut the potatoes into roughly equal-sized chunks, about 1-2 inches in size. Uniformly sized pieces will ensure even cooking. Placing the cut potatoes in a large pot, cover them with cold water. The cold water helps the potatoes cook evenly from the inside out. Add about 1 tablespoon of salt to the water. Salting the water seasons the potatoes from the inside out as they cook, enhancing their flavor and preventing them from tasting bland. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer gently until the potatoes are fork-tender. This should take approximately 15-20 minutes, depending on the size of the potato chunks. To check for doneness, pierce a potato piece with a fork. It should slide in easily without resistance.
Render the Pancetta: While the potatoes are boiling, prepare the pancetta. In a large skillet, preferably cast iron or heavy-bottomed, place the diced pancetta. Start with a cold skillet over medium heat. This allows the fat in the pancetta to render slowly and evenly, resulting in crispy pancetta and flavorful rendered fat. Cook the pancetta, stirring occasionally, until it is crispy and golden brown. This process will take about 8-10 minutes. As the pancetta cooks, it will release its flavorful fat. Continue cooking until the pancetta is crisp and the fat is rendered. Be careful not to burn the pancetta; reduce the heat if it starts to brown too quickly. Once the pancetta is crispy, remove it from the skillet using a slotted spoon and set it aside on a paper towel-lined plate to drain excess fat and maintain its crispness. Leave the rendered pancetta fat in the skillet; this flavorful fat will be used to infuse the olive oil and add richness to the mashed potatoes.
Infuse the Olive Oil: Reduce the heat under the skillet with the rendered pancetta fat to low. Add the minced garlic to the skillet and sauté for about 1-2 minutes, until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. Sautéing the garlic in the pancetta fat infuses the fat with garlic flavor, which will then be transferred to the olive oil. Pour the ½ cup of extra virgin olive oil into the skillet with the garlic and pancetta fat. Add the chopped fresh rosemary to the olive oil mixture. Stir to combine and let it gently infuse for about 2-3 minutes over very low heat. Heating the olive oil with garlic and rosemary releases their aromas and flavors, creating a flavorful base for the mashed potatoes. Turn off the heat and set aside the infused olive oil mixture.
Mash the Potatoes: Once the potatoes are fork-tender, drain them thoroughly in a colander. Return the drained potatoes to the empty pot. If you want an extra smooth mash, you can pass the cooked potatoes through a potato ricer or food mill at this stage. This step ensures the creamiest texture by removing any lumps and creating a uniformly smooth mash. Alternatively, you can use a potato masher for a slightly more rustic texture. Mash the potatoes in the pot while they are still hot. Hot potatoes are easier to mash and absorb the olive oil mixture more effectively.
Combine and Finish: Gradually pour the warm, infused olive oil mixture over the mashed potatoes, mixing it in gently with a spatula or wooden spoon. Start with about ¾ of the olive oil mixture and add more as needed to achieve your desired consistency. Avoid overmixing the mashed potatoes, as overmixing can develop gluten and make them gummy. Gently fold in the infused olive oil until it is just combined and the mashed potatoes are creamy and smooth. Season the mashed potatoes generously with salt and freshly ground black pepper to taste. Remember that you already salted the water when boiling the potatoes, but you may need to add more salt to balance the flavors of the olive oil and pancetta. Taste and adjust seasoning as needed. If you desire an even creamier consistency, you can stir in the optional ¼ cup of warm milk or vegetable broth at this stage. Add it gradually until you reach your preferred texture.
Serve: Transfer the Olive Oil Mashed Potatoes with Pancetta to a serving bowl. Top with the reserved crispy pancetta, distributing it evenly over the mashed potatoes. Drizzle with a little extra virgin olive oil for added richness and visual appeal. Garnish with a sprig of fresh rosemary, if desired, for a final touch of freshness and aroma. Serve immediately while hot and enjoy the flavorful and creamy Olive Oil Mashed Potatoes with Pancetta.

Nutrition Facts

(Per Serving, approximate, based on 6 servings. Nutritional values can vary based on specific ingredients and portion sizes.)

Serving Size: Approximately 1 cup
Calories: 350-400 kcal
Fat: 25-30g
- Saturated Fat: 8-10g
Cholesterol: 30-40mg
Sodium: 400-500mg
Carbohydrates: 30-35g
- Fiber: 3-4g
- Sugar: 2-3g
Protein: 8-10g

Please note: These are estimated nutritional values and can vary based on the specific brands and types of ingredients used, as well as portion sizes. For more precise nutritional information, use a nutrition calculator and input the exact ingredients you use. This recipe, while using olive oil instead of butter, is still calorie-dense due to the pancetta and olive oil content. Enjoy in moderation as part of a balanced diet.

Preparation Time

Prep Time: 20 minutes (includes washing, peeling/chopping potatoes, dicing pancetta, mincing garlic, chopping rosemary)
Cook Time: 30 minutes (includes boiling potatoes, rendering pancetta, infusing olive oil, mashing potatoes)
Total Time: 50 minutes

This recipe is relatively quick to prepare, making it a great option for weeknight dinners or when you need a flavorful side dish without spending hours in the kitchen. The majority of the time is spent cooking the potatoes and rendering the pancetta, both of which are relatively hands-off tasks once started.

How to Serve

Olive Oil Mashed Potatoes with Pancetta are incredibly versatile and can be served in numerous ways, making them a perfect addition to various meals and occasions. Here are some serving suggestions:

As a Side Dish for Elegant Dinners:
- Roasted Meats: Pair them with roasted chicken, turkey, beef tenderloin, or pork roast for a classic and comforting meal. The richness of the mashed potatoes complements the savory flavors of roasted meats beautifully.
- Grilled Steaks or Chops: Serve alongside grilled steak, lamb chops, or pork chops for a more casual yet equally delicious dinner. The creamy potatoes provide a delightful contrast to the char and texture of grilled meats.
- Fish and Seafood: These mashed potatoes are surprisingly good with heartier fish like pan-seared cod, roasted salmon, or grilled swordfish. The olive oil base complements the flavors of seafood without being overpowering.
Holiday Feasts and Special Occasions:
- Thanksgiving or Christmas: Elevate your holiday meal with these sophisticated mashed potatoes. They are a welcome departure from traditional butter-laden versions and offer a unique flavor profile that will impress your guests.
- Easter or Sunday Brunch: Serve alongside ham, quiche, or frittatas for a special brunch or Easter celebration. The savory pancetta adds a brunch-appropriate element of richness.
- Birthday Dinners or Celebrations: Make any special dinner feel a little more gourmet by including these Olive Oil Mashed Potatoes with Pancetta as a side dish.
Garnishes and Toppings for Extra Flair:
- Fresh Herbs: Sprinkle with extra chopped fresh rosemary, parsley, or chives for a pop of color and freshness.
- Grated Parmesan Cheese: A light dusting of grated Parmesan cheese adds a salty, umami note that complements the pancetta and potatoes.
- Drizzle of Olive Oil: A final drizzle of high-quality extra virgin olive oil just before serving enhances the flavor and adds a beautiful sheen to the mashed potatoes.
- Crispy Sage Leaves: For a different herb flavor profile, fry a few fresh sage leaves in olive oil until crispy and use them as a garnish along with the pancetta.
Serving Temperature and Timing:
- Serve Hot: Olive Oil Mashed Potatoes with Pancetta are best served hot, right after they are prepared. They can be kept warm for a short period in a low oven (around 200°F or 95°C) or in a slow cooker on the “warm” setting, but they are at their peak texture and flavor when freshly made.
- Prepare Components Ahead: You can prepare the boiled potatoes and rendered pancetta separately ahead of time. Reheat the pancetta briefly to crisp it up and warm the potatoes before mashing and combining with the infused olive oil just before serving. This can save time when you are preparing a larger meal.

Additional Tips for Perfect Olive Oil Mashed Potatoes with Pancetta

To ensure your Olive Oil Mashed Potatoes with Pancetta are a resounding success, keep these helpful tips in mind:

Use High-Quality Extra Virgin Olive Oil: The flavor of the olive oil is central to this dish. Invest in a good quality extra virgin olive oil that you enjoy the taste of. A robust and fruity olive oil will make a noticeable difference in the final flavor of the mashed potatoes. Avoid using low-quality or bland olive oil, as it will lack the depth of flavor needed to elevate this recipe.
Don’t Overwork the Potatoes: Overmixing or over-mashing potatoes can release too much starch, resulting in a gluey or gummy texture. Mash the potatoes gently until they are just smooth and creamy. If using a mixer, be especially careful not to overmix. Hand mashing is often preferred to maintain a desirable texture.
Season Generously and Taste as You Go: Potatoes need a good amount of salt to bring out their flavor. Season the potatoes generously with salt at each stage – when boiling, when mashing, and after adding the olive oil mixture. Taste and adjust the seasoning throughout the process to ensure the mashed potatoes are perfectly seasoned to your liking. Don’t be afraid to add more salt and pepper than you think you need.
Render Pancetta Slowly for Maximum Flavor: Starting the pancetta in a cold skillet and rendering it slowly over medium heat allows the fat to render out gradually, resulting in crispier pancetta and more flavorful rendered fat. Avoid cooking the pancetta over high heat, which can cause it to burn before the fat is fully rendered. The rendered pancetta fat is liquid gold and crucial for the overall flavor of the dish, so don’t discard it!
Keep the Olive Oil Mixture Warm: Warming the infused olive oil mixture before adding it to the mashed potatoes helps to maintain the temperature of the potatoes and ensures that the olive oil is absorbed more readily. Warm olive oil also blends more smoothly with the mashed potatoes, creating a creamier texture. Simply keep the skillet with the infused olive oil warm over very low heat until you are ready to mash the potatoes.

Frequently Asked Questions (FAQ)

Q1: Can I use different potatoes for this recipe?

A: Yes, while Yukon Gold potatoes are highly recommended for their creamy texture and buttery flavor, you can use other types of potatoes. Red potatoes or fingerling potatoes are good alternatives as they are also waxy and hold their shape well when cooked. Russet potatoes, being starchier, can be used but may result in a drier, fluffier mash and require more olive oil to achieve creaminess. Avoid using very starchy potatoes like baking potatoes if you are aiming for a creamy texture similar to Yukon Golds. Adjust cooking time accordingly depending on the type and size of potatoes you use.

Q2: Can I make Olive Oil Mashed Potatoes with Pancetta vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian. Simply omit the pancetta. To maintain a savory element, you can sauté finely diced mushrooms (like cremini or shiitake) in olive oil with the garlic and rosemary to mimic the umami flavor and texture that pancetta provides. For a vegan version, ensure you are using vegetable broth if you choose to add liquid for extra creaminess, and omit the pancetta while following the mushroom substitution suggestion for vegetarian adaptation. The olive oil and rosemary base will still provide a delicious and flavorful mashed potato dish.

Q3: Can I make mashed potatoes ahead of time?

A: Yes, you can prepare the mashed potatoes ahead of time, although they are always best when freshly made. To make them ahead, prepare the mashed potatoes as instructed, but slightly undercook them to prevent them from becoming too soft upon reheating. Store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a saucepan over low heat with a little extra olive oil or milk/broth to restore their creamy consistency. You can also reheat them in the microwave, stirring occasionally. Reheat the crispy pancetta separately to maintain its crispness and add it to the mashed potatoes just before serving.

Q4: Can I freeze Olive Oil Mashed Potatoes with Pancetta?

A: Freezing mashed potatoes can sometimes alter their texture, making them slightly grainy or watery upon thawing. However, if you need to freeze them, it’s best to do so when they are freshly made. Let the mashed potatoes cool completely, then transfer them to freezer-safe containers or freezer bags, pressing out as much air as possible. Freeze for up to 2-3 months. To thaw, defrost them in the refrigerator overnight or in the microwave using the defrost setting. Reheat gently in a saucepan over low heat, adding a little extra olive oil or milk/broth as needed to restore their creamy texture. The pancetta is best added fresh or reheated separately for optimal crispness if you are freezing the mashed potato base.

Q5: What wine pairs well with Olive Oil Mashed Potatoes with Pancetta?

A: These savory and rich mashed potatoes pair well with a variety of wines. For white wines, consider a crisp and dry Italian white like Pinot Grigio or Vermentino, which will complement the Italian flavors of the dish without overpowering it. A medium-bodied Chardonnay with subtle oak notes could also work well. For red wines, opt for lighter-bodied reds like Pinot Noir or a light-bodied Italian red like Chianti Classico or Sangiovese. These wines have enough acidity to cut through the richness of the mashed potatoes and pancetta, while their fruit-forward character will complement the savory flavors. Avoid heavy, tannic red wines, as they might clash with the delicate flavors of the dish.