Parmesan Prosciutto Mashed Potatoes Recipes

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MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE



Mashed Potatoes With Prosciutto and Parmesan Cheese image

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

3 1/4 lbs russet potatoes, peeled and cut into 1-inch pieces
4 garlic cloves, peeled
1/2 cup butter
3 1/2 ounces thinly sliced prosciutto
3/4 teaspoon fresh rosemary, minced
3/4 cup whole milk
1 cup freshly grated parmesan cheese
fresh rosemary (to garnish)

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.

PROSCIUTTO SAGE MASHED POTATOES



Prosciutto Sage Mashed Potatoes image

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

2 lbs russet potatoes, peeled and cut into 1-inch pieces
2 teaspoons garlic, peeled
4 tablespoons butter (1/2 stick)
2 ounces prosciutto, thinly sliced and finely chopped
1/2 teaspoon fresh sage, minced
1/2 cup chicken broth, room temperature
1/2 cup fresh parmesan cheese, grated

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

CREAMY MASHED POTATOES WITH A CRUNCHY PARMESAN CRUST



Creamy Mashed Potatoes with a Crunchy Parmesan Crust image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8-10 Servings

Number Of Ingredients 7

1 tablespoon plus 1 teaspoon canola oil
12 small (3¼ pounds) russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
¾ cup whole milk
1 (8-ounce) package cream cheese, softened
1 cup freshly grated Parmesan
½ cup panko bread crumbs

Steps:

  • 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. Coat a 3-quart shallow baking dish with 1 teaspoon oil. 2. In a large saucepan, cover the potatoes with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil on a Frigidaire Gallery® Induction Cooktop over high heat. Cover partially and boil until very tender, about 20 minutes. 3. Meanwhile, in a small bowl, mix the panko, ½ cup Parmesan, remaining 1 tablespoon oil, and ¼ teaspoon each salt and pepper. 4. Drain the potatoes and return to the saucepan. Set over low heat and let stand until dry, about 2 minutes. Remove from the heat. Mash in the milk and cream cheese until smooth and creamy. Fold in the remaining ½ cup Parmesan and season to taste with salt and pepper. Spread in an even layer in the prepared baking dish. 5. Sprinkle the crumb mixture evenly over the mashed potatoes. Bake until golden brown and crunchy on top, about 20 minutes. Serve hot.

NANNY'S PARMESAN MASHED POTATOES



Nanny's Parmesan Mashed Potatoes image

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

5 pounds potatoes, peeled and cut into 1-inch pieces
3/4 cup butter, softened
3/4 cup sour cream
1/2 cup grated Parmesan cheese
1-1/4 teaspoons garlic salt
1 teaspoon salt
1/2 teaspoon pepper
3/4 to 1 cup 2% milk, warmed
2 tablespoons minced fresh parsley

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.

GIADA'S MASHED POTATOES



Giada's Mashed Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

4 pounds russet potatoes, peeled and chopped into 1-inch pieces (about 5 large)
6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
2 cloves garlic, peeled and smashed
Kosher salt
1 cup mascarpone, at room temperature
3/4 cup grated Parmesan
1/2 cup low-sodium chicken broth
Freshly ground black pepper

Steps:

  • In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
  • Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

PARMESAN MASHED POTATOES



Parmesan Mashed Potatoes image

Provided by Ellie Krieger

Categories     side-dish

Time 30m

Yield 8 (3/4 cup) servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
Salt
1 tablespoon unsalted butter

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.

PARMESAN-PROSCIUTTO MASHED POTATOES



Parmesan-Prosciutto Mashed Potatoes image

This recipe is a refreshing change from the same old mashed potatoes.

Provided by Carol Michels

Categories     Potatoes

Number Of Ingredients 9

1 1/2 lb russet potatoes, peeled and cubed
3 garlic cloves, peeled
2 Tbsp butter
2 oz prosciutto, thinly sliced, finely chopped
1/4 tsp dried thyme leaves
1/2 c milk - more if needed
1/2 c parmesan cheese, freshly grated
freshly ground black pepper, to taste
2 Tbsp parmesan cheese, for garnish

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 GARLIC-PARMESAN MASHED POTATOES



Creamy Garlic-Parmesan Mashed Potatoes image

Tired of plain mashed potatoes? Why not try adding something new?

Provided by CNM CATERING

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 50m

Yield 10

Number Of Ingredients 8

5 pounds potatoes, peeled and quartered
¼ cup butter
6 cloves garlic, minced
2 cups 2% milk
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
  • While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
  • Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 43 g, Cholesterol 23.1 mg, Fat 8.1 g, Fiber 5.1 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 365.8 mg, Sugar 4.2 g

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