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Mashed Potatoes with Prosciutto & Parmesan Cheese

Source of Recipe


From "The Bon Appétit Cookbook"






List of Ingredients



• 3¼ pounds russet potatoes, peeled, cut into 1-inch pieces
  
• 4 cloves garlic, peeled
  
• ½ cup (1 stick) butter
  
• 3½ ounces thinly sliced prosciutto, finely chopped
  
• ¾ tsp minced fresh rosemary
  
• ¾ cup (or more) whole milk
  
• 1 cup freshly grated Parmesan cheese (about 3 ounces), divided
  






Instructions



1. Cook potatoes and garlic cloves in a large pot of boiling salted water until potatoes are very tender, about 20 minutes. Drain; return potatoes and garlic to same pot.
   
   
2. Meanwhile, melt butter in small, heavy saucepan over medium heat. Add prosciutto and rosemary; sauté until fragrant, about 2 minutes.
   
   
3. Add prosciutto mixture and ¾ cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls, if potatoes are dry. Mix in ¾ cup cheese. Season to taste with salt and pepper. Transfer potatoes to bowl. Sprinkle with remaining ¼ cup cheese and serve.
   
   Makes 6 to 8 servings.