Truffled Mashed Potatoes with Prosciutto and Rosemary
Prep time
Cook time
Total time
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
  1. Peel potatoes and cut into 1-inch chunks.
  2. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon salt.
  3. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes
  4. Chop prosciutto into ¼ inch strips and then cut strips in thirds.
  5. In non-stick skillet, add 2 T. olive oil and turn on medium high heat.
  6. Add prosciutto and stir frequently tossing until crispy, toss in rosemary and chopped garlic and stir one minute more
  7. Drain potatoes and transfer to a large bowl.
  8. Add in milk and salt and pepper.
  9. Dump in all contents of skillet, including Prosciutto, garlic and rosemary and any leftover olive oil.
  10. Add truffle oil
  11. Add in cheese.
  12. Using a potato masher, mixer or fork, mash potatoes until smooth.
  13. Drizzle with more truffle oil before serving, if desired and a sprinkle of fresh chopped rosemary.
Recipe by Dishin & Dishes at