Name: Cheesy Loaded Mashed Potatoes with Crispy Shallots and Pancetta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Comfort Food
Ingredients: Vegetable Oil (1/3 cup); Large Shallot (1); Flour (2 tbsp); Salt (1 tsp + to taste); Potatoes (2 lbs); Diced Pancetta (2 oz); Cream Cheese (5 oz); Cheddar Cheese (1/2 cup); Hot Milk (1/2 cup); Chives (2 tbsp finely chopped)

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Imagine the comforting aroma of creamy, cheesy goodness wafting through your kitchen as you prepare a dish that instantly transports you to cozy family gatherings and festive celebrations — that’s exactly what you get with cheesy loaded mashed potatoes with crispy shallots and pancetta. The silky texture of the mashed potatoes, accented by a savory burst of cheese, is draped in crispy shallots and savory pancetta, creating a dish that sings joy in every spoonful.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cheesy Loaded Mashed Potatoes with Crispy Shallots and Pancetta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cheesy Loaded Mashed Potatoes with Crispy Shallots and Pancetta

Cheesy Loaded Mashed Potatoes with Crispy Shallots and Pancetta

I fondly remember the Thanksgivings of my childhood, where loaded mashed potatoes were a staple that had everyone reaching for seconds. As the laughter and chatter filled the air, that familiar warmth enveloped us together, just like this dish does. There’s something truly special about gathering around the table with loved ones and indulging in comfort food that combines rich flavors with a touch of crunch. If you’re in search of the perfect side dish to dazzle at your holiday feast or a casual family dinner, these cheesy loaded mashed potatoes with crispy shallots and pancetta are just the ticket. Let’s get cooking and bring a bit of that nostalgic magic to your table!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 35 minutes, perfect for when time is tight but you want a showstopper.
Irresistible Flavor: The creamy blend of cheese and the crunch of pancetta creates a flavor explosion that’s hard to resist.
Eye-Catching Appeal: The combination of fluffy potatoes topped with golden shallots makes for a stunning presentation that impresses.
Flexible Serving: Ideal for holiday gatherings, family dinners, or just a cozy night in—these potatoes will shine on any table.
Diet-Friendly Options: Easily adapted to accommodate gluten-free needs by substituting flour with a gluten-free alternative!

Ingredients You’ll Need

Vegetable Oil (1/3 cup): This oil is perfect for frying shallots to a crispy golden brown. You can substitute it with canola or sunflower oil if needed.
Large Shallot (1): Adds a sweet, mild onion flavor when fried. Feel free to use onions if you can’t find shallots.
Flour (2 tbsp): Used to coat the shallots for a crispy texture. Cornstarch can work as a gluten-free substitute.
Salt (1 tsp + to taste): Enhances all the flavors beautifully and draws moisture from the shallots.
Potatoes (2 lbs): I recommend using Russet or Maris Piper potatoes for the fluffiest mashed texture. Yukon Gold can also work well.
Diced Pancetta (2 oz): This adds a delightful salty crunch. Bacon can be a tasty alternative too.
Cream Cheese (5 oz): Provides a rich creaminess that makes the mashed potatoes indulgent. You could also use sour cream for a tangy twist.
Cheddar Cheese (1/2 cup): Freshly grated sharp cheddar takes this dish to the next level, offering depth of flavor. Avoid pre-grated for the best melting quality.
Hot Milk (1/2 cup): Warm milk incorporates smoothly into the potatoes, resulting in a velvety consistency. Any milk you prefer will work here.
Chives (2 tbsp finely chopped): Adds a fresh herbal note to the topping and brightens the dish. Green onions are a good stand-in if chives aren’t available.

How to Make Cheesy Loaded Mashed Potatoes with Crispy Shallots and Pancetta

Prep & Slice Shallots: Start by peeling the shallot, then mix together the flour with a teaspoon of salt on a large plate. Slice the shallot thinly — a mandolin can make this super easy if you have one. Toss the sliced shallots in the flour mixture, shaking off excess flour, and set aside while you get the potatoes boiling.

Boil the Potatoes: Bring a large pot of salted water to a boil, then add the peeled and quartered potatoes. Cook them until they’re super tender, roughly 15-20 minutes, which you can check with a fork. When they’re ready, drain them and let them steam dry to eliminate excess moisture — this step is crucial for fluffy mashed potatoes.

Fry the Pancetta: In a dry large frying pan, fry the diced pancetta over medium heat. Allow it to render its fat until crispy, which usually takes about 5 minutes. Once it’s golden and fragrant, transfer it to a paper towel-lined plate to drain. Save that glorious fat in the pan for the shallots!

Fry the Shallots: Add at least an inch of vegetable oil to the pan with the rendered pancetta fat and heat until it sizzles when you sprinkle some flour in. Carefully add the coated shallots, spreading them evenly. Fry them until they turn a gorgeous golden color, about 2-3 minutes. Remove them with a slotted spoon and drain on another paper towel-lined plate. Keep them warm for later!

Mash the Potatoes: Return the drained potatoes to the pot, and add in the cream cheese, a pat of butter, and the grated cheddar. Start mashing with a potato masher until it reaches a smooth texture, breaking up any lumps that try to hide. The warm potatoes will melt the cheese beautifully.

Incorporate Milk & Season: Move the pot back on the stove at low heat and pour in the hot milk, stirring vigorously. This helps fully incorporate the melted cheese into the potatoes until they’re creamy and uniform. Once combined, taste and season with salt as needed. Then, take that pot off the heat; you’re almost there!

Serve & Garnish: To finish, serve those beautiful cheesy mashed potatoes in a dish and generously top with the crispy shallots, crumbles of pancetta, and a sprinkle of chopped chives. Enjoy the layers of flavor that come with every scoop!

Storing & Reheating

To store leftover cheesy loaded mashed potatoes, let them cool completely and transfer them to an airtight container. They can stay at room temperature for up to 2 hours or in the refrigerator for up to 3 days. If you want to keep them longer, freeze in a sealable container for up to 3 months. When ready to enjoy again, reheat in the microwave or on the stove, adding a splash of milk to help refresh the creamy texture.

Chef’s Helpful Tips

Don’t rush the frying of the shallots; ensuring the oil is hot enough will give you that perfect crispy texture.
Make sure your potatoes are thoroughly steamed dry after boiling; excess water leads to a watery mash.
Use room temperature cream cheese for easier incorporation into the potatoes.
Adjust the amount of cheese to your liking; more cheese equals more flavor!
If you’re planning to make these ahead of time, prepare the mashed potatoes and reheat before serving, topping them with crispy shallots and pancetta just before serving.

With these cheesy loaded mashed potatoes with crispy shallots and pancetta, you’re in for a treat! The balance of creamy and crunchy, combined with a burst of flavor, creates a side dish that is as satisfying as it is delicious. Whether it’s a thrumming holiday dinner or casual Tuesday night, give this recipe a whirl. You’re not just serving mashed potatoes; you’re bringing warmth and happiness to the table that will foster those same lovely memories I cherish!

Recipe FAQs

Can I make these mashed potatoes ahead of time?

Absolutely! You can prepare the mashed potatoes up to two days in advance. Just store them in the fridge after they cool. When you’re ready to serve, gently reheat on the stovetop or in the microwave, adding a little milk for creaminess, and top with shallots and pancetta just before serving.

Can I use different herbs for topping?

Definitely! While chives provide a lovely onion-like flavor, feel free to substitute with parsley or even thyme if you’d prefer a different taste. Experimenting with herbs can add a unique twist that caters to your personal palate.

What potatoes are best for mashing?

Russet potatoes are the ideal choice due to their starchiness, which creates a fluffy texture. Yukon Golds work well too, offering a slightly creamier texture with a buttery flavor, so feel free to use what you have on hand!

Can I make this dish vegetarian?

Yes! You can easily substitute the pancetta with sautéed mushrooms or crispy chickpeas for that same rich flavor and satisfying crunch. You might also consider nutritional yeast for a cheesy flavor without the dairy.