Mashed Potatoes with Prosciutto and Parmesan Cheese
Here are potatoes with Italian flavor.
Ingredients
- 3 1/4 pounds russet potatoes peeled
- 4 large garlic cloves peeled
- 1/2 cup 1 stick butter
- 4 ounces thinly sliced prosciutto finely chopped
- 1/2 teaspoon rosemary
- 3/4 cup heavy cream
- 1 cup Parmesan cheese freshly grated
Instructions
- Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes.
- Melt butter in large pot over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
- Using Ricer, Rice potatoes and garlic into pot with prosciutto.
- Mix well, adding more milk by tablespoonfuls if potatoes are dry. Mix in cheese. Season with salt and pepper.
- Cover and chill. Bake at 350 for 1 hour to rewarm. Garnish with fresh rosemary and serve