Buttermilk Mashed Potatoes

• 3 ounces, weight Pancetta
• 5 whole Baking Potatoes
• 2 teaspoons Salt
• 3 ounces, weight Cream Cheese
• 1 cup Buttermilk
• 1/2 cups Milk
• 1/4 cups Melted Butter
• 1 teaspoon Salt
• 4 ounces, weight Blue Cheese, Crumbled

1. Chop pancetta and cook in a skillet over medium heat until crispy. Drain and set aside.
2. Cut potatoes into 2-inch chunks. Place them in a large Dutch oven along with the salt and enough water to cover potatoes. Bring water to a boil over medium heat. Continue to boil for 20 minutes. Drain completely and return potatoes to Dutch oven on low for about 5 minutes or until potatoes are dry.
3. Mash potatoes with a masher until you reach your desired consistency. Mix in cream cheese, buttermilk, milk, butter and salt. Right before serving, mix in blue cheese and pancetta.

baking potatoes, salt, weight cream cheese, buttermilk, milk, ubc, salt, cheese

Taken from tastykitchen.com/recipes/sidedishes/buttermilk-mashed-potatoes/ (may not work)