Ingredientsserves serves 6, active time 20 minutes, total time 45 minutes
- 1 pound (455 g) medium-size yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise
- 1 pound (455 g) fresh young green beans, ends trimmed
- 4 ounces (115 g) pancetta, diced
- 1/3 cup (75 ml) good-quality extra-virgin olive oil, plus more for drizzling
- Fine sea salt
- Freshly ground black pepper
Put the potatoes and green beans in a large pot and fill with cold water to
cover. Set the pot over high heat and salt generously. Bring the water to a boil
and reduce the heat to medium-high to maintain a lively (but not violent)
simmer. Boil the vegetables until they are very tender, about 25 minutes.
While the potatoes and green beans are cooking, place the pancetta in a
medium skillet (I use a well-seasoned cast-iron skillet) and set over medium
heat. Sauté the pancetta, turning it frequently, for about 10 minutes, until it
has rendered some of its fat and has just begun to crisp and turn brown. Remove
from the heat and cover to keep warm.
When the vegetables are tender, drain them in a colander. Return them to the
pot and slowly drizzle in the olive oil. Use a potato masher to mash the
potatoes and green beans together as you drizzle. What you’re aiming for is a
somewhat lumpy, textured mash—no need to purée completely.
With a spatula or wooden spoon, scrape the pancetta and drippings into the
pot and stir to combine with the potato-bean mash. Season with salt and
- Spoon the mixture into a serving bowl and drizzle with a little more olive oil if you like. Serve warm or at room temperature.