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

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From: Damsel in dis Dress 
Date: Fri, 08 Mar 2002 07:38:29 GMT
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This is a recipe that I've adapted from a Bon Apetit offering.  The
original was a lot fattier, and had rosemary (ick!) in it, instead of the
loverly thyme that I use.


                      * Exported from MasterCook *

                   Parmesan-Prosciutto Mashed Potatoes

Recipe By     :Damsel in dis Dress
Serving Size  : 8     Preparation Time :0:45
Categories    : potatoes                        side 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  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. 

Cuisine:
  "Italian"
Source:
  "Adapted from Bon Appétit"
Yield:
  "4 cups"

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From: Tina Mongkolsmai 
Date: Fri, 8 Mar 2002 08:06:13 -0800
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Damsel in dis Dress wrote:
> This is a recipe that I've adapted from a Bon Apetit offering.  The
> original was a lot fattier, and had rosemary (ick!) in it, instead of the
> loverly thyme that I use.

Carol,

I'm glad you're feeling up to posting all these great recipes!  I saved the
lemon bars and almond bars and I'm saving this one right now.

Your "loverly" comment makes me think of "My Fair Lady" :)  This is
something to make and eat when watching it... "All I want is a room
somewhere, far away from the cold night air, with one enormous chair, ah,
Wouldn't it be loverly?" :)

I bought yesterday a few baby red potatoes (about 12 or so) and plan to make
them with a shallot-garlic-butter smashed thing.  Is there a name when you
do such a thing, smashing stuff and oil to make tasty stuff to smear onto
foods?  I can't seem to recall..

The next time I do a potato thing I'm going to get some prosciutto and some
parmesan and try this dish.

Thanks,
Tina

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From: ladyvmh2000[at]aol.com (Vickie)
Date: 08 Mar 2002 21:56:16 GMT
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Damsel in dis Dress wrote:
>             Parmesan-Prosciutto Mashed Potatoes

These are the BEST potatoes. I make them with the thyme also. I think I better
go to the Deli and get some parmesan and prosciutto. Thanks again for the
recipe Carol.


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