Ingredients

• 3 pounds Yukon gold potatoes, peeled and cubed
• Kosher salt
• 2 ounces pancetta, cubed very small
• 1/2 small yellow onion, chopped fine
• 1 cup whole milk
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 tablespoon roughly chopped fresh parsley

Instructions

1. Add the potatoes to a large pot of cold water. Season well with salt and bring to a boil. Simmer until tender, 15 to 20 minutes.
2. Meanwhile, add the pancetta and onions to a large skillet. Turn on the heat to medium-high, and saute until the pancetta is crisp and golden. Add the milk and season with salt and pepper. Heat until hot.
3. Drain the potatoes well in a colander. Use a food mill to rice the potatoes into the milk mixture. Fold together the potatoes with the hot milk, olive oil and chopped parsley.