This recipe is a refreshing change from the same old mashed potatoes.
Ingredients For parmesan-prosciutto mashed potatoes
1 1/2 lb
russet potatoes, peeled and cubed
garlic cloves, peeled
prosciutto, thinly sliced, finely chopped
dried thyme leaves
milk - more if needed
parmesan cheese, freshly grated
freshly ground black pepper, to taste
parmesan cheese, for garnish
How To Make parmesan-prosciutto mashed potatoes
Cook potatoes and garlic in large pot of boiling water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
Meanwhile, melt butter in heavy small saucepan over medium heat. Add chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.
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 1/2 cup cheese. Season with 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 lightly with 2 tablespoons cheese; serve.
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