| Make Ahead

mashed potatoes with gouda

start to finish: 40 minutes | MAKES: 8 to 10 servings (⅔ cup each)

• 2 green onions
• 5 oz. pancetta, cut into ¼-inch cubes (about 1 cup)
• 1 lb. red-skin potatoes, cut into 1½-inch pieces
• 1 lb. russet potatoes, peeled and cut into 1½-inch pieces
• ¾ cup half-and-half or heavy cream
• 2 cups finely shredded Gouda cheese (8 oz.)
• Salt
• Freshly ground black pepper

1. Thinly slice white portions of green onions. Bias-slice green onion tops and set aside for serving. In a 4-qt. pot cook white portions of onions and the pancetta over medium-high heat about 8 minutes or until pancetta is crisp, stirring occasionally. Remove pancetta mixture. Drain off fat.

2. In the same pot cook potatoes, covered, in enough lightly salted boiling water to cover 20 to 25 minutes or until tender; drain. Return potatoes to pot.

3. Add half-and-half to cooked potatoes. Mash with a potato masher or a mixer on low until nearly smooth. Stir in 1½ cups of the cheese and the pancetta mixture. Season to taste with salt and pepper.

4. Transfer mashed potatoes to a serving dish. Sprinkle with the remaining ½ cup cheese, the green onion tops, and, if desired, additional crisp-cooked pancetta.

TO MAKE AHEAD: Prepare as directed through Step 3. Transfer mashed potatoes to a greased 2-qt. baking dish. Cover and chill up to 24 hours. Preheat oven to 350°F. Bake, covered with foil, 40 to 45 minutes or until heated through.

PER SERVING: 272 cal., 16 g fat (9 g sat. fat), 47 mg chol., 502 mg sodium, 21 g carb., 2 g fiber, 2 g sugars, 13 g pro.