Guanciale, roasted garlic and rosemary mashed potatoes

Take the dark outer layer of the Guanciale off and then cut into matchstick pieces. Render in a hot pan, until the meat gets crispy. 10oz is enough
Place the oil and the cooked pork pieces into a bowl.

Take one bulb of garlic, break it into pieces and roast on a cookie tray with a touch of olive oil and roast for 15 minutes or until the garlic is tender.
Let garlic cool and then peel and place in the bowl with the crispy pork pieces.
Guanciale, an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for "cheek". Guanciale ...

Peel 8 potatoes and place in salted water and cook until tender.

In a separate pot, place 2 sprigs of rosemary and 2 cups 1/2 and 1/2 and bring to a boil.

Once the potatoes are tender, remove water and mash.
Add the hot cream, the garlic and pork pieces. You can add more flavor by adding some of the pork fat to the potatoes.

Season with coarse see salt and cracked black pepper!

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