Ingredients
3 pounds Yukon Gold potatoes, peeled and cubed
3 slices pancetta or bacon, chopped
1 tablespoon plus 1/4 cup olive oil, divided
4 garlic cloves, minced
1/3 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes.
2. Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minutes longer. Remove from the heat.
3. Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.
Nutritional Information
2/3 cup: 206 calories, 11g fat (2g saturated fat), 7mg cholesterol, 313mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
Source:
Tast of Home
