Description

Craving a show-stopping side dish that elevates a classic to new heights? Carbonara Mashed Potatoes transform silky Yukon gold potatoes into a rich, indulgent casserole inspired by the flavors of spaghetti carbonara, complete with crispy pancetta, Parmesan cheese, and a peppery kick. Rated 5.0 out of 5 stars from 5 reviews, this dish is perfect for holiday feasts, special celebrations, or any gathering where you want to impress

Ingredients

Scale

Carbonara Mashed Potatoes use simple yet bold ingredients to create a creamy, cheesy, and savory dish. Here’s what you’ll need for 8-10 servings:

5 pounds Yukon gold potatoes, peeled and chopped into large chunks: Forms a silky, flavorful base.
12 ounces pancetta, finely chopped: Adds crispy, savory depth.
1 ½ cups grated Parmesan (about 8 ounces): Provides rich, cheesy flavor.
¾ cup heavy cream: Enhances creaminess and richness.
¼ teaspoon freshly grated nutmeg: Adds warm, subtle spice.
2 sticks (16 tablespoons) unsalted butter, diced: Brings richness and binds the dish.
Kosher salt and freshly ground black pepper: 1 tablespoon salt and a generous amount of pepper for seasoning.
2 large eggs: Mimics carbonara’s creamy texture.
3 large egg yolks: Adds extra richness and smoothness.

Why These Ingredients Matter

Yukon Gold Potatoes: Offer a creamy, buttery texture perfect for mashing.
Pancetta: Provides the salty, crispy element of carbonara.
Parmesan and Eggs: Create a cheesy, creamy profile reminiscent of carbonara sauce.
Heavy Cream and Butter: Ensure a decadent, silky consistency.

Substitutions and Variations

Yukon Gold Potatoes: Use russet potatoes for a fluffier texture or red potatoes for a slightly waxier result.
Pancetta: Substitute with bacon or guanciale (cut to 10 ounces for guanciale due to stronger flavor).
Parmesan: Replace with Pecorino Romano for a more authentic carbonara flavor or a vegan Parmesan for dairy-free.
Heavy Cream: Swap with half-and-half or plant-based cream (e.g., coconut cream) for dairy-free.
Eggs/Yolks: For vegan, use ¼ cup silken tofu or a vegan egg replacer, but the texture may be less rich.
Vegan Option: Use plant-based butter, cream, Parmesan, and egg replacer; swap pancetta for vegan bacon or mushrooms.
Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
Flavor Variations:
- Garlic Carbonara Potatoes: Add 2 teaspoons garlic powder to the mash.
- Herb-Infused Potatoes: Mix in 1 tablespoon chopped fresh chives or parsley.
- Spicy Carbonara Potatoes: Increase black pepper to 1 teaspoon and add ¼ teaspoon red pepper flakes.
- Cheesy Bacon Potatoes: Add ½ cup shredded cheddar to the mash for extra cheesiness

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 5 pounds Yukon gold potatoes, 12 ounces pancetta, 1 ½ cups grated Parmesan, ¾ cup heavy cream, ¼ teaspoon nutmeg, 2 sticks butter, 1 tablespoon kosher salt, black pepper, 2 large eggs, and 3 large egg yolks.
Peel and chop potatoes into large chunks (about 2 inches).
Prepare a large piping bag fitted with a large star tip and a 3-quart oval baking dish.

Tip: Cut potatoes evenly for consistent cooking; have the piping bag ready for smooth assembly.

Step 2: Cook Potatoes

Place potatoes in a large pot and cover with water by at least 1 inch. Add a pinch of salt.
Bring to a boil over medium-high heat, then reduce to a simmer and cook until easily pierced with a fork, 10-12 minutes.
Drain potatoes and let sit in the colander for 10 minutes to dry out slightly. Return to the pot.

Tip: Dry potatoes prevent a watery mash; test tenderness with a fork for doneness.

Step 3: Cook Pancetta

In a large nonstick skillet over medium-high heat, cook 12 ounces finely chopped pancetta, stirring occasionally, until golden brown and crispy, 7-9 minutes.
Use a slotted spoon to transfer pancetta to a paper towel-lined bowl to drain, reserving 1 tablespoon for garnish.

Tip: Stir pancetta frequently for even crisping; avoid burning by monitoring heat.

Step 4: Mash and Mix

To the pot with potatoes, add 1 ½ cups grated Parmesan, ¾ cup heavy cream, ¼ teaspoon nutmeg, 14 tablespoons diced butter, 1 tablespoon kosher salt, and a generous amount of black pepper.
Mash with a potato masher until silky smooth and well combined.
In a medium bowl, whisk 2 large eggs and 3 large egg yolks together. Pour into the potato mixture and stir until fully incorporated.
Fold in all but 1 tablespoon of the cooked pancetta.

Tip: Mash thoroughly for a smooth texture; stir eggs gently to avoid cooking them with hot potatoes.

Step 5: Assemble and Bake

Preheat the oven to 425°F (218°C).
Spoon 2 cups of the mashed potatoes into the bottom of a 3-quart oval baking dish, spreading evenly.
Transfer the remaining potatoes to the piping bag with the star tip. Pipe 2-inch-wide dollops over the base layer, covering it completely. Refill the bag as needed.
Sprinkle the reserved 1 tablespoon pancetta over the top.
Bake for 30 minutes, until the potatoes are golden brown on top and around the edges.

Tip: Pipe carefully for a decorative look; if you don’t have a piping bag, spread potatoes evenly and swirl with a spoon for texture.

Step 6: Finish and Serve

Dice the remaining 2 tablespoons butter into small pieces and scatter over the baked potatoes.
Let cool for 15 minutes, allowing the butter to melt and soak in.
Serve hot, scooping about ½ cup per serving.

Tip: Cooling slightly helps the casserole set; serve directly from the dish for a rustic presentation.