Ingredients
3 pounds Yukon Gold potatoes, peeled and cubed3 slices pancetta or bacon, chopped1 tablespoon plus 1/4 cup olive oil, divided4 garlic cloves, minced1/3 cup minced fresh parsley1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes.
Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat.
Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.
