Buttermilk Mashed Potatoes

Chop pancetta and cook in a skillet over medium heat until crispy. Drain and set aside.

Cut potatoes into 2-inch chunks. Place them in a large Dutch oven along with the salt and enough water to cover potatoes. Bring water to a boil over medium heat. Continue to boil for 20 minutes. Drain completely and return potatoes to Dutch oven on low for about 5 minutes or until potatoes are dry.

Mash potatoes with a masher until you reach your desired consistency. Mix in cream cheese, buttermilk, milk, butter and salt. Right before serving, mix in blue cheese and pancetta.