Truffled Mashed Potatoes with Prosciutto and Rosemary
Author: Katie of Dishin & Dishes
Recipe type: Side
Serves: 8
- 3 lbs. potatoes, like Yukon Gold
- 6 thin slices Prosciutto
- 2 T. olive oil
- 2 T. chopped fresh rosemary plus 1 t. (for garnish)
- 1 c. Parmesan cheese, grated
- 1 c. milk
- 2 T. truffle oil
- 2 t. salt
- 1 t. cracked black pepper
- Peel potatoes and cut into 1-inch chunks.
- In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon salt.
- Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes
- Chop prosciutto into ¼ inch strips and then cut strips in thirds.
- In non-stick skillet, add 2 T. olive oil and turn on medium high heat.
- Add prosciutto and stir frequently tossing until crispy, toss in rosemary and chopped garlic and stir one minute more
- Drain potatoes and transfer to a large bowl.
- Add in milk and salt and pepper.
- Dump in all contents of skillet, including Prosciutto, garlic and rosemary and any leftover olive oil.
- Add truffle oil
- Add in cheese.
- Using a potato masher, mixer or fork, mash potatoes until smooth.
- Drizzle with more truffle oil before serving, if desired and a sprinkle of fresh chopped rosemary.
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/truffled-mashed-potatoes-with-prosciutto-and-rosemary/
3.2.1753