Mashed Potatoes with Prosciutto and Parmesan Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Here are potatoes with Italian flavor. Ingredients:
3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces |
4 large garlic cloves, peeled |
1/2 cup (1 stick) butter |
3 1/2 ounces thinly sliced prosciutto, finely chopped |
3/4 teaspoon minced fresh rosemary |
3/4 cup (or more) whole milk |
1 cup freshly grated parmesan cheese (about 3 ounces) |
additional fresh rosemary |
Directions:
1. Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
2. Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.
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