We had this as a side dish with our Easter dinner. I love mashed potatoes with bacon but I think this will be a new favorite! Also on the plate for Easter- pork tenderloin with a parsley/shallot sauce & collard greens. It was a great "our first Easter" meal on special plates our friend gave us as a wedding gift!
6-8 Servings
3 1/4 pounds russet potatoes, peeled, cut into 1" pieces
4 garlic cloves, peeled
1/2 cup (1 stick) butter
3 1/2 oz 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 oz), divided
note:
we cut the recipe in 1/2 since it was just for the 2 of us & didn't use the rosemary
Cook potatoes and garlic cloves in large pot of boiling salted water until potatoes are very tender, about 20 minutes. Drain; return potatoes and garlic to same pot.
Meanwhile, melt butter in heavy saucepan over medium heat. Add prosciutto and rosemary; saute 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 to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Stir over low heat until heated through, adding more milk by tablespoonfuls if desired).
Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese and serve!
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