Subject: REC - Parmesan-Prosciutto Mashed Potatoes
Newsgroups: rec.food.cooking
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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Parmesan-Prosciutto Mashed Potatoes
Recipe By: Damsel in dis Dress
Serving Size: 8
Preparation Time: 0:45
Categories: Soups, Salads & Vegetables
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.
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?
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.
Parmesan-Prosciutto Mashed Potatoes
Recipe By: Damsel in dis Dress
Serving Size: 8
Preparation Time: 0:45
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
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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Parmesan-Prosciutto Mashed Potatoes
Recipe By: Carol Peterson
Serving Size: 8
Preparation Time: :45
Categories: Potatoes, Side Dishes
Signature Dishes
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:
https://www.epicurious.com/
Copyright: Adapted from Bon Appétit, November 1998
Yield: 4 cups