Ingredients:
3 1/4 lbs russet potatoes, peeled and cut into 1-inch pieces
4 garlic cloves, peeled
1/2 cup butter
3 1/2 ounces thinly sliced prosciutto
3/4 teaspoon fresh rosemary, minced
3/4 cup whole milk
1 cup freshly 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.
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 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.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.