Shelly's Recipe

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE

Category: Mashed Potatoes

3 1/4 lbs russet potatoes, peeled, cut into 1-inch pieces
4 large garlic cloves, peeled


1/2 cup (1 stick) butter
3 1/2 oz thinly sliced prosciutto, finely chopped
3/4 tsp minced fresh rosemary


3/4 cup (or more) whole milk
1 cup freshly grated Parmesan cheese (about 3 oz)
Additional fresh rosemary
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PreparationCook 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.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 tsp minced rosemary and saute until fragrant, about 2 minutes.

Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tbspfuls 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 tbspfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.