Subject: REC - Parmesan-Prosciutto Mashed Potatoes
Newsgroups: rec.food.cooking
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From: Damsel in dis Dress <damsel.in.dis.dress[at]gmail.com>
Date: Tue, 28 Mar 2006 01:42:08 -0600
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* Exported from MasterCook *
Parmesan-Prosciutto Mashed Potatoes
Recipe By :Damsel in dis Dress
Serving Size : 8 Preparation Time :0:45
Categories : Soups, Salads & Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finel
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese
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.
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Per Serving (excluding unknown items): 142 Calories; 5g Fat (34.2%
calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 321mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
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From: ~patches~ <noones_home[at]thisaddress.com>
Date: Tue, 28 Mar 2006 09:46:21 -0500
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Is this baked as a casserole or the other ingredients just mixed
together and added to the potatoes and garlic?
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From: Damsel in dis Dress <damsel.in.dis.dress[at]gmail.com>
Date: Tue, 28 Mar 2006 09:22:22 -0600
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~patches~ wrote:
>Is this baked as a casserole or the other ingredients just mixed
>together and added to the potatoes and garlic?
I had a bad night last night. Here's the whole thing. The original
called for rosemary instead of thyme, but ... eeeewwwww! Also, use
regular butter if you want to, and whichever octane of milk you
prefer.
* Exported from MasterCook *
Parmesan-Prosciutto Mashed Potatoes
Recipe By :Damsel in dis Dress
Serving Size : 8 Preparation Time :0:45
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese
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.
Source:
"Adapted from Bon Appétit"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 142 Calories; 5g Fat (34.2%
calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 321mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
============================
From: ~patches~ <noones_home[at]thisaddress.com>
Date: Tue, 28 Mar 2006 10:44:07 -0500
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Damsel in dis Dress wrote:
> I had a bad night last night. Here's the whole thing. The original
> called for rosemary instead of thyme, but ... eeeewwwww! Also, use
> regular butter if you want to, and whichever octane of milk you
> prefer.
Thanks Dams, much appreciated. I'll give it a try.
============================
From: Damsel in dis Dress <damsel.in.dis.dress[at]gmail.com>
Date: Fri, 27 Oct 2006 23:53:13 -0500
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* Exported from MasterCook *
Parmesan-Prosciutto Mashed Potatoes
Recipe By :Carol Peterson
Serving Size : 8 Preparation Time :0:45
Categories : Potatoes Side Dishes
Signature Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese
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.
Cuisine:
"Italian"
Source:
"http://www.epicurious.com/"
Copyright:
"Adapted from Bon Appétit, November 1998"
Yield:
"4 cups"
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