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Subject: REC - Parmesan-Prosciutto Mashed Potatoes
Newsgroups: rec.food.cooking

============================

From: Damsel in dis Dress 
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
--------  ------------  --------------------------------
  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.

                                    - - - - - - - - - - - - - - - - - - - 

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~ 
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 
Date: Tue, 28 Mar 2006 09:22:22 -0600
--------
~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"
                                    - - - - - - - - - - - - - - - - - - - 

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~ 
Date: Tue, 28 Mar 2006 10:44:07 -0500
--------
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 
Date: Fri, 27 Oct 2006 23:53:13 -0500
--------
                      * 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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