Best Parmesan Prosciutto Mashed Potatoes Recipes

Mashed Potatoes with Prosciutto and Parmesan Cheese image

Yield Serves 8

Number Of Ingredients 8

3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 large garlic cloves, peeled
1/2 cup (1 stick) butter
3 1/2 ounces 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 ounces)
Additional fresh rosemary

Steps:

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary 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 3/4 cup cheese. Season with salt and 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 with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

Mashed Potatoes With Prosciutto and Parmesan Cheese image

Provided by yooper

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

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)

Steps:

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.
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 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.

Parmesan-Prosciutto Mashed Potatoes image

Provided by Carol Michels

Categories Potatoes

Number Of Ingredients 9

1 1/2 lb russet potatoes, peeled and cubed
3 garlic cloves, peeled
2 Tbsp butter
2 oz prosciutto, thinly sliced, finely chopped
1/4 tsp dried thyme leaves
1/2 c milk - more if needed
1/2 c parmesan cheese, freshly grated
freshly ground black pepper, to taste
2 Tbsp parmesan cheese, for garnish

Steps:

1. 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.
2. Meanwhile, melt butter in heavy small saucepan over medium heat. Add chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.
3. 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 tablespoons cheese; serve.