Ingredients:
2 lbs russet potatoes, peeled and cut into 1-inch pieces
2 teaspoons garlic, peeled
4 tablespoons butter ( 1/2 stick)
2 ounces prosciutto, thinly sliced and finely chopped
1/2 teaspoon fresh sage, minced
1/2 cup chicken broth, room temperature
1/2 cup fresh parmesan cheese, grated
Directions:
Bring large pot of water to boil, add 1/4 tsp salt. Cook potatoes and garlic until potatoes are very tender, about 15 minutes.
Drain and mash potatoes and (with a potato ricer); return to same pot.
Meanwhile, melt butter in heavy small saucepan over medium heat. Add chopped prosciutto and sage and saute until fragrant, about 2 minutes.
Add prosciutto mixture and broth to potatoes and garlic.
Mix in cheese. Season with salt and pepper.
Servings: Serve
Time preparation: 5 min.
Time total: 20 min.