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Categories:Viewed: 92 - Published at: 2 years ago
Ingredients
- 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)
Method
- Cook potatoes and garlic in a large pot filled with boiling, salted water until potatoes are very tender, about 15 minutes.
- Drain, return potatoes and garlic to the same pot.
- Meanwhile, heat 1/2 cup butter in heavy small saucepan over medium heat.
- Add chopped prosciutto and 3/4 teaspoon minced rosemary.
- Saute 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 too dry.
- Mix in 3/4 cup parmesan cheese.
- Season with salt and pepper.
- Transfer to a large serving bowl.
- Sprinkle with remaining 1/4 cup parmesan cheese.
- Garnish with additional fresh rosemary, if desired.
