Preheat oven to 350 degrees. Remove plastic lids from mashed potato containers. Place containers on a large baking sheet.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Silky, fresh, award-winning Burrata cheese and crispy pancetta added to creamy mashed potatoes make a swoon-worthy side.
Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (48-oz. each) containers Hy-Vee Kitchen mashed potatoes | ||
| 2 package(s) (5-oz. each) Culinary Tours diced pancetta | ||
| 2 container(s) (8-oz. each) BelGioioso Burrata with black truffles, drained | ||
| ¼ c. chopped fresh rosemary, plus additional for garnish | ||
| ¼ c. chopped fresh sage, plus additional for garnish |
Things To Grab
- Large baking sheet
- Small skillet
- Large microwave-safe bowl
Directions
Bake for 25 minutes or until potatoes reach 165 degrees. Meanwhile, cook pancetta in a small skillet over medium heat for 5 to 6 minutes or until crispy; drain. Set aside 2 tablespoons cooked pancetta for garnish.
Transfer hot potatoes to a large microwave-safe bowl. Stir in remaining pancetta, Burrata, fresh rosemary and sage. If necessary, reheat in microwave until hot, stirring halfway through.
Garnish with reserved pancetta and additional chopped fresh rosemary and chopped fresh sage, if desired.