Ingredients

The following ingredients have 6 Servings
  • 2 pounds russet potatoes
  • scrubbed clean and cut into large chunks
  • 8 tablespoons unsalted butter
  • 1 large onion
  • finely chopped
  • 4 sprigs fresh sage chopped (optional)
  • 4 slices fresh prosciutto
  • chopped
  • 1/2 cup grated Pecorino Romano cheese
  • 1 tablespoon finely minced Italian parsley
  • 1 cup whole milk or half-and-half
  • whichever you prefer
  • 8 ounces mozzarella cheese cut into small cubes (ideally about 2 cups)
  • Kosher salt
  • Fresh ground black pepper

Instruction

  • Boil potatoes until they can be pierced through with a fork
  • Drain and mash with a masher until smooth
  • If you want them REALLY smooth, peel off skin and put potatoes through a ricer
  • While potatoes are boiling, melt butter in a sauté pan over medium heat
  • Add onions, sage and prosciutto
  • Sauté for about 5 minutes, remove from heat and set aside   In a bowl, add grated cheese and parsley to milk or half-and-half; set aside   Once potatoes are mashed, put them back into pot and set on stove over low heat
  • Add in prosciutto mixture and combine
  • Fold in mozzarella cheese and salt and pepper to taste
  • Add in milk/half-and-half mixture and blend well
  • For a creamier mashed potato, add in milk or heavy cream a little at a time folding in until desired consistency is reached