Pancetta and Chive Smashed Potatoes

We made this at at cooking class at Flavour Cooking School.  Chris will maintain that they would be better without the brussels sprouts.  I didn't mind the sprouts; Chris was pretty offended by them.  I think the sprouts kept me from eating the whole bowl by myself.

3lbs. Yukon gold potatoes
1-2 tbsp. sea salt
8oz. diced pancetta
2 tbsp. butter
2 small shallots, diced
2 cloves garlic, minced
1/2lb. brussels sprouts
1/4 C. white wine
2 tbsp. whole grain mustard
1/2-1 C. heavy whipping cream at room temperature
4-6 tbsp. unsalted butter at room temperature
1/4 C. minced fresh chives
Sea salt and black pepper to taste

Peel potatoes and cut into 1 inch chunks.  Place in a large pot and cover with cold water.  Add salt and bring to a boil.  Reduce heat and simmer until knife tender.  Drain potatoes thoroughly and return to pot.

Add pancetta to a cold large cast iron pan.  Heat over medium flame and saute until crispy, about 8-10 minutes.  Remove pancetta from pan and drain.  Remove all but 2 tbsp. of fat from the pan.

Add butter to saute pan and stir until melted.  Add shallots and garlic to pan.  Saute until aromatic, about 2 minutes.

Rinse brussels sprouts with cold water.  Pull off any limp outer leaves.  Trim tough ends off bottom of sprouts.  Cut in half lengthwise.  Thinly slice brussels sprouts into 1/2 inch threads.  Add brussels spouts and stir to coat in fat.  Saute until partially softened, about 3-5 minutes.

Add wine and deglaze the pan.

Stir in mustard to coat brussels sprouts.  Saute until bright green and al dente about 2-3 minutes more.  Do not overcook or they will be bitter and limp.  If you are Chris, you have skipped the last 3 steps and are moving on.

Add pancetta and brussels sprouts to hot potatoes.  Add cream, butter and chives.  Mash lightly until crushed but still chunky.  Add more cream and butter as desired.  Season to taste with salt and pepper.  Serve immediately.