MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Parmesan-Prosciutto Mashed Potatoes
 Categories: Italian, Potatoes, Side dishes
      Yield: 4 Cups
 
  1 1/2 lb Russet potatoes; peeled and
           -cubed
      3 cl Garlic; peeled
      2 tb Unsalted butter
      2 oz Prosciutto; thinly sliced,
           -finely chopped
    1/4 ts Dried thyme
    1/2 c  Skim milk; or more if needed
    1/2 c  Parmesan cheese; freshly
           -grated
           Freshly ground black pepper;
           -to taste
      2 tb Parmesan cheese
 
  Preparation time: 45 minutes
  
  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.
  
  Meanwhile, melt butter in heavy small saucepan over medium heat. Add
  chopped prosciutto and thyme 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
  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 tb cheese; serve.
  
  Recipe by Bon Appétit (Adaptation)
  
  Recipe FROM: <https://web.archive.org/web/20170328103841/
  http://recfoodcooking.org/sigs/Damsel in dis Dress/
  Parmesan-Prosciutto Mashed Potatoes.html>
 
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