Pancetta Mashed Potatoes

These potatoes are a sure crowd pleaser and are so good, you will have to exercise for a week after eating them. Enjoy!

Ingredients

10 lbs potatoes, cubed with skins on
1 lb pancetta or bacon, cooked & crumbled
1 bunch scallions, chopped
1/2 cup parsley, dry or fresh
1 stick butter or margarine
16 oz sour cream, light
1 cup milk
8 oz cream cheese, light
16 oz Velveeta (1/2 loaf)
8 oz sharp cheddar cheese
8 oz Asiago cheese
8 oz shredded 4-cheese Mexican cheese
1 Tbsp garlic salt
1 Tbsp onion powder
1 Tbsp pepper

Directions

Put all the potatoes in a large stock pot and cover with water then cook on high. Once the water starts boiling, salt the water. Once a fork goes through the potatoes easily, drain the potatoes and return the potatoes to the stock pot.

Add the butter, cream cheese, and spices and start mashing potatoes with a hand masher. Add in the milk, sour cream, scallions, and parsley and keep mashing. Once the potatoes are creamy, but slightly lumpy, add in all the cheeses. Save 1 cup of the Asiago cheese.

If making ahead of time, transfer the potatoes to a casserole dish and top of with the remaining Asiago cheese. May refrigerate up to 72 hours or freeze for up to 4 months. To warm up, heat in the oven at 375 for 30-40 minutes.

If eating right away (my personal favorite) transfer to a serving dish and top with the remaining Asiago cheese.

Serves: 18-20 (makes great leftovers too!!)

Pancetta Mashed Potatoes

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