INGREDIENTS
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2 pounds Russet potatoes
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2 tablespoons olive oil
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3 ounces prosciutto, chopped
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1 teaspoon dried Italian seasoning
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1/2 cup Daisy Sour Cream
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2/3 cup hot milk
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1/4 cup grated Parmesan cheese
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1/4 teaspoon salt
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1/8 teaspoon black pepper