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Title: Parmesan-Prosciutto Mashed Potatoes
Categories: Italian, Potatoes, Side dishes
Yield: 4 Cups

1 1/2 lb Russet potatoes; peeled and
-cubed
3 cl Garlic; peeled
2 tb Unsalted butter
2 oz Prosciutto; thinly sliced,
-finely chopped
1/4 ts Dried thyme
1/2 c Skim milk; or more if needed
1/2 c Parmesan cheese; freshly
-grated
Freshly ground black pepper;
-to taste
2 tb Parmesan cheese

Preparation time: 45 minutes

Cook potatoes and garlic in large pot of boiling water until potatoes
are very tender, about 15 minutes. Drain; return potatoes and garlic
to same pot.

Meanwhile, melt butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and 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 dry. Mix in
1/2 cup cheese. Season with pepper. (Can be prepared 6 hours ahead.
Cover and chill. Stir over low heat to rewarm, adding more milk by
tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle
lightly with 2 tb cheese; serve.

Recipe by Bon Appétit (Adaptation)

Recipe FROM: <https://web.archive.org/web/20170328103841/
http://recfoodcooking.org/sigs/Damsel in dis Dress/
Parmesan-Prosciutto Mashed Potatoes.html>

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