Gouda-Pancetta Smashed Potatoes

Instructions

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.