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LOCATION: Recipes >> Vegetables >> Mashed Potatoes 27

Print this Recipe    Mashed Potatoes 27

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE
Serves 8.

3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 large garlic cloves, peeled

1/2 cup (1 stick) butter
3 1/2 ounces thinly sliced prosciutto, finely chopped
3/4 teaspoon minced fresh rosemary

3/4 cup (or more) whole milk
1 cup freshly grated Parmesan cheese (about 3 ounces)
Additional fresh rosemary

Cook potatoes and garlic in large pot of boiling salted water until
potatoes are very tender, about 15 minutes. Drain; return potatoes
and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium
heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and
saut\xe9 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 3/4 cup cheese. Season with salt and 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 with remaining 1/4 cup cheese; garnish with fresh
rosemary and serve.

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