Q1: Is it safe to add raw eggs to the hot mashed potatoes?

Yes, it is perfectly safe. This technique is called tempering , and it's the same principle used to make a classic pasta carbonara. The residual heat from the large volume of freshly boiled and mashed potatoes is more than enough to gently cook the eggs to a safe temperature (above 160°F), while also creating that signature, rich, and custardy texture.

Q2: What is pancetta, and how is it different from bacon?

Pancetta is an Italian-style pork belly that is salt-cured and spiced, but it is not smoked . Bacon is typically both cured and smoked. This gives pancetta a pure, savory pork flavor, while bacon has a much smokier profile.

Q3: Can I make this recipe ahead of time for Thanksgiving or Christmas?

Yes, this is an absolutely perfect make-ahead holiday side dish! You can fully assemble the entire casserole a day or two in advance. Cover it tightly and store it in the refrigerator. On the day of the feast, let it sit on the counter for about 30-60 minutes to take the chill off, and then bake as directed. This frees up your time and your stovetop on the big day.

Q4: What is the best tool to use for mashing the potatoes for this recipe?

For the absolute smoothest, most luxurious, and lump-free texture, the best tool is a potato ricer or a food mill . These tools press the potato through small holes, creating a very fine and fluffy result. If you don't have one, a classic handheld potato masher also works very well. Avoid using a blender or a food processor, as they can overwork the starches and make your potatoes gluey.

Q5: Why use Yukon Gold potatoes instead of Russets?

While Russet potatoes are fantastic for a light and fluffy mash, Yukon Gold potatoes are the superior choice for a creamy, rich, and buttery mash like this one. They have a naturally buttery flavor and a denser, waxier texture that becomes incredibly silky and smooth when mashed. They also hold their shape better, which makes them ideal for the decorative piping in this recipe.

The Ultimate Creamy & Decadent Carbonara Mashed Potatoes

A decadent and savory side dish that infuses classic mashed potatoes with the rich flavors of a Carbonara sauce. Yukon Gold potatoes are boiled until tender, then mashed with Parmesan cheese, heavy cream, and a generous amount of butter. Crispy, rendered pancetta and a mixture of whole eggs and egg yolks are then folded into the potatoes. For an elegant presentation, the mixture is piped into a baking dish, topped with more pancetta, and baked until golden brown.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes (includes resting/cooling times)
Yield: 10-12 servings 1x
Category: Side Dish
Method: Boiling, Mashing, Baking
Cuisine: Fusion
Diet: Gluten Free

Ingredients

Scale

5 pounds Yukon gold potatoes, peeled and chopped into large chunks
12 ounces pancetta, finely chopped
1 1/2 cups grated parmesan (about 8 ounces)
3/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
2 sticks (16 tablespoons) unsalted butter, diced
Kosher salt and freshly ground black pepper
2 large eggs
3 large egg yolks

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Instructions

Preheat the oven to 425°F.
Place the chopped potatoes in a large pot, cover with water by at least 1 inch, and season the water with salt. Bring to a boil, then cook for 10 to 12 minutes, until the potatoes are tender.
Drain the potatoes in a colander and let them sit for about 10 minutes to dry out. Return the dry potatoes to the hot pot.
While the potatoes cook, cook the chopped pancetta in a large nonstick skillet over medium-high heat for 7 to 9 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon to transfer the pancetta to a paper towel-lined bowl to drain.
Add the Parmesan, heavy cream, nutmeg, 14 tablespoons of the butter, 1 tablespoon of salt, and a generous amount of black pepper to the pot with the potatoes. Mash with a potato masher until silky smooth.
In a medium bowl, whisk the eggs and egg yolks together. Pour this mixture into the potatoes and stir until well combined.
Fold in all but 1 tablespoon of the crispy pancetta.
Assemble and Bake: Spoon 2 cups of the mashed potatoes into the bottom of a 3-quart oval baking dish.
Place the remaining potatoes in a large piping bag fitted with a large star tip. Pipe 2-inch-wide dollops over the base layer until it is completely covered.
Sprinkle the top with the remaining 1 tablespoon of pancetta.
Bake for about 30 minutes, until the potatoes are golden brown on top and around the edges.
Dice the remaining 2 tablespoons of butter into small pieces and scatter them over the top of the hot potatoes. Let the butter melt while the potatoes cool for about 15 minutes before serving.

Notes

Special Equipment: A large piping bag fitted with a large star tip is used for a decorative finish.
Letting the boiled potatoes dry out for about 10 minutes after draining is a key step to prevent gummy mashed potatoes.
The eggs are stirred into the hot potatoes off the direct heat, allowing the residual heat to gently cook them and create a rich, creamy texture.

Nutrition

Serving Size: 1/10 of recipe
Calories: 600-700
Sugar: 3-5 g
Sodium: 1000-1300 mg
Fat: 45-55 g
Saturated Fat: 25-30 g
Trans Fat: 0 g
Carbohydrates: 30-35 g
Fiber: 3-4 g
Protein: 20-25 g
Cholesterol: 200-250 mg

Find it online: https://cookupjoy.com/carbonara-mashed-potatoes/