Mashed Potatoes With Prosciutto & Parmesan Cheese
Here Are Potatoes With Italian Flavour.
3¼ Lbs Russet Potatoes, Peeled, Cut Into 1 Inch Pieces
4 Lg Garlic Cloves, Peeled
½ Cup Butter
3½ Oz Thinly Sliced Prosciutto, Finely Chopped
¾ Tsp Minced Fresh Rosemary
¾ Cup (or More) Whole Milk
1 Cup (about 3 Oz) Freshly Grated Parmesan Cheese
Additional Fresh Rosemary
Cook Potatoes & Garlic In Large Pot Of Boiling Salted Water Until Potatoes Are Very Tender, About 15 Minutes. Drain; Return Potatoes & Garlic To Same Pot.
Meanwhile, Melt ½ Cup Butter In Heavy Small Saucepan Over Medium Heat. Add Chopped Prosciutto & ¾ Teaspoon Minced Rosemary & Sauté Until Fragrant, About 2 Minutes.
Add Prosciutto Mixture & ¾ Cup Milk To Potatoes & Garlic. Mash Well, Adding More Milk By Tablespoonfuls If Potatoes Are Dry. Mix In ¾ Cup Cheese. Season With Salt & Pepper.
Can Be Prepared 6 Hours Ahead. Cover & Chill. Stir Over Low Heat To Re-warm, Adding More Milk By Tablespoonfuls, If Desired.) Transfer Potatoes To Bowl. Sprinkle With Remaining ¼ Cup Cheese; Garnish With Fresh Rosemary & Serve.
Serves 8.