Mashed Potatoes With Prosciutto and Parmesan Cheese

Mashed Potatoes With Prosciutto and Parmesan Cheese

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 8

    • About This Recipe

    “These are some awesome spuds. Got the recipe from “Epicourious.com.” These are so addicting! I could make a meal of this alone!”

    Ingredients

  • 3 1/4 lbsrusset potatoes, peeled and cut into 1-inch pieces
  • 4garlic cloves, peeled
  • 1/2 cupbutter
  • 3 1/2 ouncesthinly sliced prosciutto
  • 3/4 teaspoonfresh rosemary, minced
  • 3/4 cupwhole milk
  • 1cupfreshly grated parmesan cheese
  • fresh rosemary( to garnish)

    • Directions

  • 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.
  • Sauté 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.

    • Reviews

  • “Yooper, you said it all, these spuds truly are awesome, addictive and could be a meal on their own. We ate them tonight, and didn’t alter a thing in the recipe. I’m seeking out great potato recipes, and these are way up at the top of my list. Thanks.”

  • “Delicous these are the best mashed potatoes ever made everything as stated and my whole family loved it!!Thanks yooper!!”

  • “Definitely rich, but yum-my, even using old-school US bacon instead of prosciutto”

  • “Wonderful even without prosciutto!”

  • “These are the BEST mashed potatoes ever!!I could eat the whole pot by myself!”

  • “Excellent dish that has become a staple in our house. Thank you.”

  • “I concur with all the other reviewers — these potatoes are amazing!I served them for Thanksgiving this year and they were a huge hit.The prosciutto and rosemary isn’t overpowering and the flavor is heavenly.”

  • “These are very good.I just added a sprig of rosemary to the butter and prosciutto and sauteed it briefly as I’m not real fond of rosemary.That provided the barest hint of rosemary flavor.Loved the prosciutto and parmesan.”

  • “These potatoes were amazing.Everyone loved them.The flavour was excellent.I highly recommend them.Thanks so much for posting the recipe.”

  • “Very good. I cooked as directed and it came out great. All 5 people at the dinner party loved them as well, and took the left overs home. “

  • “What can I say about this that hasn’t been said before? The leftovers are calling me from the fridge as I’m typing this. They we’re/are very addicting and we WILL make them again. Thanks!! “

  • “Like mewmew said, they would be good with anything. I replaced the prosciutto with streaky bacon but otherwise kept with the recipe. Only thing keeping me from awarding 5 stars is that I found the parmesan a little too much – but that is a personal thing. Easy to reduce to suit one’s own taste.”

  • “A delicious potato dish, love the added prosciutto.A favourite for sure.”

  • “Delicious potatoes which we had with Veal Osso Buco #54107. The prosciutto is a great twist.”

  • “this is a really good recipe…and very easy…i served it with paprika chicken in sour cream gravy and it was a wonderful dinner…you should try this recipe”

  • “Wow! These were the absolutely delicious!!! Followed the recipe exactly except I riced the potatoes before adding the proscuitto mixture & milk and doubled the amount of proscuitto. Served it with grilled steak, but would probably be good with everything. Thanks for sharing!!!”

  • ” real gourmet treat!I served these with #35023, the greek roasted chicken but they would be good with anything.Very rich; a meal in their own right. Thanx for a new twist on mashed potatoes!!”

  • “Yooper, I think you are trying to make me fat!These are quite possibly the best mashed potatoes that I have ever had. I used Yukon gold potatoes and dried rosemary. I couldn’t stop eating them, even after I was hurting!I served them with Stephanie C’s Herbed Turkey Breast and steamed carrots and it was like a gourmet Thanksgiving dinner in August!I took the leftovers and HID them in the bottom of the fridge so noone would find them and eat them!My dinner for tonight is already served!Thanks so much for ANOTHER great recipe!”

  • “WOW!Yopper, these were excellent!!!I served them with my “Sicilian Steak” as you suggested in your review and they really complimented each other!Serve along with a fresh salad, warm bread and red wine, and you have the perfect dinner to impress guests!The only think I did differently is that I had to use dried rosemarry because I didn’t have fresh.Other than that, I didn’t change a thing, and wouldn’t!Thanks for the wonderful recipe!I know I will be making it often!”

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