Ingredients:

• 2 1/2 - 3 pounds russet Idaho® potatoes, peeled and cut into 2-inch cubes
• 4 ounces pancetta, cubed
• 1 clove garlic, minced fine (or 2 teaspoons garlic paste)
• 1 teaspoon dried sage
• 4 tablespoons unsalted butter
• 1 1/2 cups milk
• 1 cup pecorino cheese, grated (or Parmesan cheese)
• Salt and pepper, to taste
• Fresh sage, to garnish

Directions:

1. In a large pot, add the diced potatoes and cover with a couple of inches of water. Bring to a boil, then reduce to simmer, allowing the potatoes to cook for about 15 minutes, or until a knife is easily inserted and potatoes are tender. Drain, return cooked potatoes to the pot and allow to steam for about 5 minutes.
2. In a medium skillet, add the pancetta and cook until crispy, about 5 - 8 minutes, or until golden brown. Drain on a paper towel-lined plate. Set aside.
3. Mash potatoes in the pot. Add the garlic, sage, and butter then the milk and cheese, mashing and mixing well until creamy.
4. Add in all but a couple of tablespoons of the crispy pancetta and mix well. Season with salt and pepper. If needed add a little more milk, a tablespoon at a time, until you have the desired consistency.
5. Serve garnished with the remaining pancetta and, if desired, any of the pancetta drippings, a small grating of more cheese and a sprig of fresh sage.