MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE
Categories Milk/Cream Potato Side Thanksgiving Parmesan Fall Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
- Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
- 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 3/4 cup cheese. Season with salt and 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 with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.
PARMESAN MASHED POTATOES
Provided by Ellie Krieger
Categories side-dish
Time 30m
Yield 8 (3/4 cup) servings
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
- While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
- Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.
MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE
These are some awesome spuds. Got the recipe from "Epicourious.com." These are so addicting! I could make a meal of this alone!
Provided by yooper
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes and garlic in a large pot filled with boiling, salted water until potatoes are very tender, about 15 minutes.
- Drain, return potatoes and garlic to the same pot.
- Meanwhile, heat 1/2 cup butter in heavy small saucepan over medium heat.
- Add chopped prosciutto and 3/4 teaspoon minced rosemary.
- Sauté until fragrant, about 2 minutes.
- Add prosciutto mixture and 3/4 cup milk to potatoes and garlic.
- Mash well, adding more milk by tablespoonfuls if potatoes are too dry.
- Mix in 3/4 cup parmesan cheese.
- Season with salt and pepper.
- Transfer to a large serving bowl.
- Sprinkle with remaining 1/4 cup parmesan cheese.
- Garnish with additional fresh rosemary, if desired.
SARASOTA'S PEAS, POTATOES, PROSCUITTO, AND PARMESAN
This is nice twist on the common creamed peas and potatoes. It is lighter and fresher, but there are a few key ingredients. To me using these ingredients really makes this dish. First, I like to use red potatoes, they hold together better than russet or yukon gold; frozen baby peas (nothing canned); proscuitto right from your grocers deli (boiled or baked ham just doesn't the same taste); fresh parsley to give it that fresh taste; olive oil (not butter); and good parm (no green can). And by buying the proscuitto right from your grocers deli vs pre-packaged you are buying only what you need which saves money. Garnish with good olive oil, parmesan, and fresh ground black pepper makes this a great side dish. My favorite is to serve this with grilled steak, but it is a nice compliment to any recipe.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 6-8 1/2 cup servings, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Potatoes -- I like to cook the potatoes in a medium sauce pan vs a pot. I think that cook quicker and more evenly. Heat up the broth and potatoes on medium heat and cook the potatoes until almost tender. I can't give you an exact time as it will depend on the size of your diced potatoes and also the size of your pan. They should take around 10 minutes.You don't want them to fall apart - almost tender.
- Peas -- Add the peas to the potatoes, right at the end of cooking before you drain them; they take just a few seconds to warm up.
- Finish -- Drain the potatoes and peas well and return to the pan, but make sure the heat is turned off. Add the scallions, proscuitto, parsley, salt (go easy - the proscuitto and parmesan are both salty), plenty of ground black pepper, and the olive oil and lightly toss. The heat of the pan and the potatoes is enough to warm up the scallions and proscuitto.
- Serve -- Transfer to a serving bowl and garnish with grated parmesan cheese and a drizzle of olive oil. ENJOY!
Nutrition Facts : Calories 151.8, Fat 2.8, SaturatedFat 0.5, Sodium 518.4, Carbohydrate 23.9, Fiber 4.3, Sugar 4.3, Protein 7.8
BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREADCRUMBS
I saw this on Everyday Italian with Giada De Laurentiis. So, I tried it out, and oh my goodness! The potatoes were so good, even before baking them, that my boyfriend and I were licking the spoon like it was cake batter. The cheeses really are what make this a winner.
Provided by gigglesmurf
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
- Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.
- Drain; return the potatoes to the same pot and mash well.
- Mix in the milk and melted butter.
- Mix in the mozzarella and 3/4 cup of the Parmesan.
- Season, to taste, with salt and pepper.
- Transfer the potatoes to the prepared baking dish.
- Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend.
- Sprinkle the bread crumb mixture over the mashed potatoes.
- ***Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.***
- Bake, uncovered, until the topping is golden brown, about 20 minutes.
- The recipe said 6-8 servings, but it seemed to make so much more.
PROSCIUTTO SAGE MASHED POTATOES
Extremely flavorful mashed potatoes. Goes well with rosemary or garlic seasoned roast turkey. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more broth by tablespoonfuls, if desired.)
Provided by tiffin
Categories Potato
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring large pot of water to boil, add 1/4 tsp salt. Cook potatoes and garlic until potatoes are very tender, about 15 minutes.
- Drain and mash potatoes and (with a potato ricer); return to same pot.
- Meanwhile, melt butter in heavy small saucepan over medium heat. Add chopped prosciutto and sage and sauté until fragrant, about 2 minutes.
- Add prosciutto mixture and broth to potatoes and garlic.
- Mix in cheese. Season with salt and pepper.
Nutrition Facts : Calories 337.7, Fat 15.5, SaturatedFat 9.6, Cholesterol 41.5, Sodium 399.7, Carbohydrate 40.8, Fiber 5.1, Sugar 2, Protein 10.2
PARMESAN-PROSCIUTTO MASHED POTATOES
This recipe is a refreshing change from the same old mashed potatoes.
Provided by Carol Michels
Categories Potatoes
Number Of Ingredients 9
Steps:
- 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.
CREAMY PARMESAN MASHED POTATOES
Make and share this Creamy Parmesan Mashed Potatoes recipe from Food.com.
Provided by Kozmic Blues
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in stock pot with 1 tbsp salt and enough cold water to cover.
- Bring to a boil and simmer potatoes for 25-30 minutes, or until tender.
- Drain and return to pot.
- Heat half-and-half and butter in a small sauce pan until butter is melted.
- Add warm mixture to potatoes, and mash with potato masher until smooth- (mine are never perfectly smooth) Fold in sour cream, Parmesan and mix well.
- Add salt and pepper to taste.
- If the potatoes seem thick, you may add a bit more cream and/or butter until the texture suits your taste.
Nutrition Facts : Calories 620.9, Fat 29, SaturatedFat 17.8, Cholesterol 80.4, Sodium 2162, Carbohydrate 79.2, Fiber 8.8, Sugar 5.5, Protein 14.4
NANNY'S PARMESAN MASHED POTATOES
My grandsons rave over these creamy potatoes loaded with Parmesan. That's all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pot and stir over low heat 1 minute to dry., Coarsely mash potatoes, gradually adding butter, sour cream, cheese, seasonings and enough milk to reach desired consistency. Stir in parsley.
Nutrition Facts : Calories 264 calories, Fat 15g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 456mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
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