Gouda-Pancetta Smashed Potatoes

Wisconsin Cheese Gouda-Pancetta Smashed Potatoes Recipe
Active Time
30 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Gouda can be used in this recipe.


  1. Fry pancetta in a large skillet over medium heat until crisp. Remove pancetta with a slotted spoon to paper towels to drain.
  2. Meanwhile, place potatoes and garlic into a large saucepan; cover with water. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 20-22 minutes or until potatoes are tender. Drain.
  3. Set aside a quarter of the potatoes in a bowl. Return garlic and remaining potatoes to the pan; add butter and cream. Mash potatoes.
  4. Coarsely mash reserved potatoes. Fold the gouda, pancetta and reserved potatoes into mashed potatoes. Season with salt and pepper to taste.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Both the foenegreek and mature gouda cheeses are creamy and aged for 6-9 months. Dotted with fenugreek seeds, this nutty, sweet gouda has flavor notes reminiscent of maple syrup.

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