Ham and Taters (Creamy Mashed Potatoes with Baked Ham Base)
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From cook_at_home_dad
These creamy mashed potatoes, flavored with Better Than Bouillon Baked Ham Base and crispy pancetta, are the perfect side dish for your next holiday gathering. With a savory twist that’s sure to become a family favorite, this recipe will make your dinner table shine. Whether you're hosting a cozy gathering or serving a crowd, these mashed potatoes are packed with flavor and guaranteed to please.
- Recipe Card
Recipe Card
For the Baked Ham Base:
ingredients
- 32 ounces water
- 1 heaping tablespoon Better Than Bouillon Baked Ham Base
For the Potatoes:
ingredients
- 5 pounds russet potatoes, peeled and cubed
- 1/2 cup (1 stick) unsalted butter, divided
- 1 onion, chopped
- 3 garlic cloves, minced
- 6 ounces pancetta, minced
- 1/2 cup fresh parsley, chopped
- 1 cup heavy cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
Bring the water to a rolling boil. Stir in the Better Than Bouillon Baked Ham Base, ensuring it dissolves completely. Let it boil for a few minutes, then remove from heat and set aside to cool.
Step 2
In a medium skillet, heat the pancetta over medium-high heat. Cook until golden brown and crispy. Remove from heat, and transfer to a paper towel to absorb excess grease.
Step 3
Grease your crockpot with butter and add the cubed potatoes, onion, garlic, pancetta, and ham base liquid (except for the heavy cream). Set the crockpot to high and cook for 4-5 hours, or until the potatoes are fork-tender.
Step 4
Turn off the crockpot, and drain the excess liquid (leave about 1 cup of liquid in the crockpot). Use a potato masher to mash the potatoes until smooth. Add the room-temperature heavy whipping cream and mix thoroughly.
Step 5
Add a square of butter in the center of the mashed potatoes, then garnish with fresh parsley. For extra flavor, these mashed potatoes taste amazing with your favorite gravy. Enjoy!