Ingredients for Mashed Potatoes With Prosciutto And Parmesan Cheese
- Russet Potatoes
- Garlic Cloves
- 1/2 cup (1 stick) unsalted butter
- 4 ounces prosciutto, chopped
- Fresh Rosemary
- Whole Milk
- 1 cup grated Parmesan cheese
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How to Make Mashed Potatoes With Prosciutto And Parmesan Cheese
- Peel and chop 2 lbs Yukon Gold potatoes into 1-inch pieces. Mince 2 cloves garlic.
- Place potatoes and garlic in a large pot. Cover with cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer until potatoes are very tender, about 15-20 minutes.
- Drain the potatoes and garlic, returning them to the pot.
- While potatoes cook, melt 1/2 cup (1 stick) unsalted butter in a heavy small saucepan over medium heat.
- Add 4 ounces chopped prosciutto and 3/4 teaspoon minced fresh rosemary. Sauté until prosciutto is crispy and fragrant, about 2-3 minutes.
- Add the prosciutto mixture and 3/4 cup milk to the cooked potatoes and garlic.
- Mash until smooth and creamy, adding more milk, 1 tablespoon at a time, if needed to reach desired consistency.
- Stir in 3/4 cup grated Parmesan cheese.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer mashed potatoes to a large serving bowl.
- Sprinkle with the remaining 1/4 cup grated Parmesan cheese.
- Garnish with extra fresh rosemary sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
49g
Carbs
11g
