Ingredients
8 ounces 1/4-inch-thick slices of pancetta, cubed
3 pounds baby red bliss potatoes
2 cups heavy cream
1 cup milk, plus more if needed
5 large cloves garlic, peeled and smashed
3 sprigs fresh rosemary
1 tablespoon coarse salt
Preparation
Saute pancetta in a skillet over medium heat until browned and crisp, about 8 minutes. Drain on paper towel.
Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12 minutes. Drain. Transfer back to pot.
Meanwhile, place heavy cream, milk, garlic, and rosemary in a medium saucepan. Bring just to a boil over high heat. Reduce heat to low and simmer until liquid reduces by half (about 20 minutes). Remove rosemary (its okay if a few stray leaves stay in the liquid) and pour mixture into pot with potatoes. Season with salt and coarsely mash.
Sprinkle with pancetta and serve immediately.
