Mashed Potatoes—But Make It Carbonara
Creamy mashed potatoes meet the rich, salty flavors of classic carbonara in this decadent Thanksgiving side dish. This indulgent, crowd-pleasing recipe highlights pancetta, Parmesan, and silky eggs for an unforgettable holiday upgrade.
COOK TIME: 45 minutes
PREP TIME: 25 minutes
SERVINGS: 10
INGREDIENTS
5 lb Yukon gold potatoes
12 oz pancetta, finely chopped
1 ½ cups grated Parmesan
¾ cup heavy cream
¼ tsp freshly grated nutmeg
16 Tbsp unsalted butter, diced
Kosher salt
Freshly ground black pepper
2 large eggs
3 large egg yolks
INSTRUCTIONS
Preheat the oven to 425°F.
Place the peeled, chopped potatoes in a large pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat, then reduce to maintain a steady boil. Cook until the potatoes are easily pierced with a fork, about 10–12 minutes.
Drain the potatoes thoroughly and allow them to rest in the colander for 10 minutes so excess moisture can evaporate. Return the potatoes to the pot.
While the potatoes cook, heat a large skillet over medium-high heat. Add the chopped pancetta and cook, stirring occasionally, until browned and crisp, about 7–9 minutes. Transfer the pancetta to a paper towel–lined bowl using a slotted spoon.
Add the Parmesan, heavy cream, nutmeg, 14 Tbsp of the diced butter, 1 Tbsp kosher salt, and several grinds of black pepper into the pot with the potatoes. Mash until smooth and well blended.
In a medium bowl, whisk together the eggs and egg yolks. Pour the egg mixture into the warm potatoes and stir thoroughly. (The residual heat will safely cook the eggs to USDA-safe temperature as the mixture exceeds 160°F.)
Fold in all but 1 Tbsp of the crispy pancetta.
Spoon about 2 cups of mashed potatoes into the bottom of a 3-quart baking dish and spread evenly.
Transfer the remaining mashed potatoes into a piping bag fitted with a large star tip. Pipe 2-inch dollops across the surface until fully covered. Refill the bag as needed.
Sprinkle the remaining pancetta on top.
Bake for about 30 minutes, or until the edges and piped tops are golden brown and the center is heated thoroughly to 165°F.
Scatter the remaining 2 Tbsp butter over the hot potatoes. Let the dish rest for 15 minutes before serving to allow the butter to melt and the potatoes to set.
Storing Leftovers:
Cool leftovers and refrigerate within 2 hours. Store in airtight containers for 3–4 days, or freeze for up to 2 months. Reheat to an internal temperature of 165°F before serving.
Ingredient Substitutions:
Bacon can replace pancetta if needed.
Pecorino Romano works in place of Parmesan for a sharper flavor.
Half-and-half can be substituted for heavy cream for a lighter option.
Disclaimer: Consuming undercooked eggs may increase the risk of foodborne illness. Always ensure this dish reaches 165°F before serving.