On Thu, 29 Dec 2005 02:09:24 -0600, "jmcquown"
I love potatoes, but have to take half a bottle of Gas-X to deal with the after-effects. (Note to self: buy Beano)
I'm not fond of most fries (the ones at our local Applebee's are incredible), and American potato chips have to be kettle fried, or what's the point? You missed tater tots!
* Exported from MasterCook *
Parmesan-Prosciutto Mashed Potatoes
Recipe By :Damsel Serving Size : 8 Preparation Time :0:45 Categories : Easter 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 milk -- or more if needed 1-2 cup parmesan cheese -- freshly grated freshly ground black pepper -- to taste 2 tablespoons parmesan cheese -- for garnish
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 sautˇ 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 Appˇbreast" Yield: "4 cups"
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Per Serving (excluding unknown items): 146 Calories; 6g Fat (36.1% calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 321mg Sodium. Exchanges: 1 Grain(Starch); 1-2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
