Description
These Cheesy Loaded Mashed Potatoes are rich and comforting, featuring creamy cheese, crispy shallots, and pancetta. Perfect for any meal or gathering!
Ingredients
- Vegetable Oil (100ml / 1/3 cup)
- Large Shallot
- All-Purpose Flour (2 tbsp)
- Salt (1 tsp and to taste)
- Potatoes (1 kg / 2 lbs, Russet or Maris Piper)
- Diced Pancetta (65g / 2 oz)
- Cream Cheese (150g / 5 oz)
- Cheddar Cheese (120g / 1/2 cup)
- Hot Milk (125ml / 1/2 cup)
- Chives (2 tbsp, chopped)
Instructions
- Prepare shallots by peeling and slicing them thinly; toss in seasoned flour.
- Boil quartered potatoes in salted water until fork-tender, about 15-20 minutes.
- Fry diced pancetta in a pan until crispy; remove and keep fat in the pan.
- Fry shallots in the pancetta fat until golden; drain on paper towels.
- Mash drained potatoes with cream cheese, butter, and cheddar until smooth.
- Incorporate hot milk gradually, stirring until creamy; season to taste.
- Serve mashed potatoes topped with crispy shallots, pancetta, and chives.
Notes
For a vegetarian version, omit pancetta or use turkey bacon.
Store leftover mashed potatoes for up to three days in the fridge or freeze for up to three months.
Use warm milk and let cream cheese soften for the creamiest texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg