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On Sat, 28 Aug 2004 18:36:04 -0700, (JeanineAlyse
in 29 Palms) wrote:
>I'm sure it was something read in this group that tempted me to buy the
>3 oz. of prosciutto that I have, but what was it? Other than wrapping
>up sticks of melon to knosh with it, what may you recommend that it be
>used for/in/with?
Here's a really yummy recipe for mashed potatoes:
* Exported from MasterCook *
Mashed Potatoes with Prosciutto and Parmesan Cheese
Recipe By  amsel 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"
Carol
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