Try this comfort food dish on a cold winter night.
6 Russet potatoes, peeled and cut into 1-inch pieces
½ cup Stirling Butter, unsalted
1 cup Sealtest 2% Milk, at room temperature
1 ½ cup Shredded Mozzarella Cheese
1 cup Rossi Parmigiano Reggiano cheese, grated
1 pkg (125g) San Daniele Cube-etti Panceta
Martelli Sea Salt
1 tbsp. Fresh Italian Parsley, chopped
2 tbsp. Monastery’s Store made Breadcrumbs
Pre-heat the oven to 400°F. Coat a 13x 9 inch (or similar size) baking dish with room temperature butter and set aside.
Cook the potatoes in a large pot of salted water and bring to a boil. Cook until tender with the touch of a fork, about 15 minutes. Meanwhile melt the butter on low heat in a small pot and set aside.
Drain the potatoes well of all the water and place back into the pot and let sit for a couple of minutes to dry out in the heat. Mash well with a potato masher and add the butter and milk. Mix well and add the shredded mozzarella, ¾ of the parmigiano and the pancetta. Season with salt and pepper if desired and add the parsley.
Transfer the potatoes to the baking dish. Mix the breadcrumbs and remaining parmigiano cheese in a small bowl and sprinkle on top of the mashed potatoes.Bake in the pre-heated oven until the top is golden brown, about 20 minutes.
Courtesy of Monastery Bakery