Baked Mashed Potatoes Italian

Made this for my first Thanksgiving that I hosted and actually made my brother cry with the yumminess of this dish. I had found the recipe in a cookbook a few years back, and scribbled and copied it again and again...thought it was about time to share! Although it can get a little pricy for the ingredients..it is simply delicious and perfect for a special occasion!

• Ready In: 45 mins
• Serves: 6-8
• Yields: 1/2 cup

Ingredients

• 4  lbs russet potatoes, peeled, cut into 1-inch pieces
• 1⁄2 cup butter, melted and at room temperature, plus
• 1  tablespoon butter, melted and at room temperature
• 1  cup  whole milk, at room temperature
• 1 1⁄2 cups  shredded mozzarella cheese
• 1  cup  freshly grated parmesan cheese
• 8  ounces pancetta, diced, cooked and drained of excess oil
•  salt
•  fresh ground black pepper
• 1⁄4  chopped flat-leaf Italian parsley
• 2  tablespoons  plain breadcrumbs

Directions

1. Preheat the oven to 400 dgrees F. Coat a 13 x 9 by 2-inch baking dish with 1 tablespoon of room temp butter and set aside.
2. Cook the potatoes in a large pot of boiling water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the parmesan and all of the pancetta. Season to taste with salt & pepper, add parsley. Transfer the potatoes to the prepared baking dish, stir the bread crumbs and remaining parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
3. Bake, uncovered, until the topping is golden brown, about 20 minutes.