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1. Bring potatoes and enough water to cover to a boil in a stockpot; cook 15 minutes, until tender.
2. Cook pancetta in skillet until crisp; transfer with slotted spoon to paper towel. Add oil and shallots; cook 2 minutes. Add crumbs; cook until golden. Stir in parsley and pancetta.
3. Drain potatoes and return to pot. Mash with butter and salt. Beat in hot milk with a wooden spoon. Transfer to serving bowl and top with crumb mixture. Makes 6 servings.