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Recipes 

Mashed Potatoes With Prosciutto and Parmesan Cheese

Frank Granieri

Mashed Potatoes With Prosciutto and Parmesan Cheese

 

 

INGREDIENTS

SERVES: 8

  • 3 1⁄4 lbs russet potatoes, peeled and cut into 1-inch pieces

  • 4 garlic cloves, peeled

  • 1⁄2  cup butter

  • 3 1⁄2 ounces thinly sliced prosciutto

  • 3⁄4 teaspoon fresh rosemary, minced

  • 3⁄4 cup whole milk

  • 1 cup freshly grated Parmesan cheese

  • fresh rosemary (to garnish

DIRECTIONS

  1. Cook potatoes and garlic in a large pot filled with boiling, salted water until potatoes are very tender, about 15 minutes.

  2. Drain, return potatoes and garlic to the same pot.

  3. Meanwhile, heat 1/2 cup butter in heavy small saucepan over medium heat.

  4. Add chopped prosciutto and 3/4 teaspoon minced rosemary.

  5. Sauté until fragrant, about 2 minutes.

  6. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic.

  7. Mash well, adding more milk by tablespoonfuls if potatoes are too dry.

  8. Mix in 3/4 cup Parmesan cheese.

  9. Season with salt and pepper.

  10. Transfer to a large serving bowl.

  11. Sprinkle with remaining 1/4 cup Parmesan cheese.

  12. Garnish with additional fresh rosemary, if desired.