Place Potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
While Potatoes are cooking, cook Pancetta in a large skillet over medium heat until crispy. Remove Pancetta with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of Pancetta fat.
In the same skillet, melt Butter over medium heat. Continue cooking, swirling occasionally, until Butter turns golden brown and has a nutty aroma. Remove from heat and set aside.
Drain Potatoes and return them to the pot. Add Crème Fraîche, Brown Butter, Fleur de Sel, White Pepper, and Smoked Paprika. Mash until smooth.
Stir in Aged White Cheddar and Cabot Clothbound Cheddar, and most of the cooked Pancetta, reserving some for garnish.
Finish with Truffle Oil. Serve immediately, garnished with remaining Pancetta.
Ingredients
6
2 pounds900 gYukon Gold Potatoes-peeled and quartered
6 ounces170 gPancetta-diced
1/2 cup120 mLCrème Fraîche
6 tablespoons85 gUnsalted Butter
1/2 cup55 gAged White Cheddar-shredded
1/4 cup30 gCabot Clothbound Cheddar-shredded
1 tablespoon15 mLTruffle Oil
1/4 teaspoon1.25 mLSmoked Paprika
1 teaspoon5 mLFleur de Sel
1/4 teaspoon1.25 mLWhite Pepper
Equipment
Large pot
Large skillet
Potato masher
Instructions
Place Potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
While Potatoes are cooking, cook Pancetta in a large skillet over medium heat until crispy. Remove Pancetta with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of Pancetta fat.
In the same skillet, melt Butter over medium heat. Continue cooking, swirling occasionally, until Butter turns golden brown and has a nutty aroma. Remove from heat and set aside.
Drain Potatoes and return them to the pot. Add Crème Fraîche, Brown Butter, Fleur de Sel, White Pepper, and Smoked Paprika. Mash until smooth.
Stir in Aged White Cheddar and Cabot Clothbound Cheddar, and most of the cooked Pancetta, reserving some for garnish.
Finish with Truffle Oil. Serve immediately, garnished with remaining Pancetta.
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