Herbed Marscapone and Pancetta Potatoes


  • 4 large baking potatoes, peeled and cubed Water
  • 1 tablespoon salt
  • 1 teaspoon Herbs de Provence
  • 4 ounces mascarpone cheese
  • 4 tablespoon butter, melted
  • 1/2 cup diced pancetta, diced and cooked crisp
  • 1/4 cup whipping cream


  1. In a large stock pot add the potatoes and cover with water.
  2. Add 1 teaspoon of salt and cook over medium high heat for 15-20 minutes or until the potatoes are tender.
  3. Remove the potatoes from the stove and drain the water.
  4. Return the potatoes to the same stock pot and continue to cook for 3-5 minutes. This allows the water to cook off and the potatoes will not be runny.
  5. Remove the potatoes from the stove top.
  6. Stir in the melted butter, mascarpone cheese, and whipping cream.
  7. Using a potato masher or hand mixer beat in the ingredients till the potatoes are smooth.
  8. Stir in the pancetta bits and serve.