Happy Easter to all!  It’s been a very full weekend.  I’m going to be sad when it’s over for sure.  Yesterday we had a condo Easter party where everyone brought the kids down to the community room and brought food, did crafts, and hunted for eggs.  The kids had a blast.  Then we had 2 of our neighbors over for pizza and some egg coloring.  Today we got up early to see what the Easter bunny had brought.  Then it was off to church, all dressed up.  It was a long mass (90 min) and somehow we got our toddler to behave the whole time.  Victory!

Now my husband is off on a bike ride and I’m prepping dinner.  Some other neighbors are coming over and I’ll be cooking.  I made a dessert that is in the freezer, and I’m about to prep the potatoes, and the rub for the ham.  So I thought I’d post the potato recipe.  It is a long-time favorite of mine.  I love to make it for company.  It’s not low fat, but it’s great for a special occasion.

Mashed potatoes with proscuitto and parmesan cheese

Mashed Potatoes with Prosciutto and Parmesan Cheese
Bon Appetit, November 1998

3 1/4 lbs Yukon gold potatoes, peeled and cut into 1-inch pieces
4 large garlic cloves, peeled
1/2 c butter
3 1/2 oz prosciutto, finely chopped
3/4 tsp fresh rosemary, minced
3/4 c (or more) whole milk
1 c grated parmesan cheese
Additional fresh rosemary

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.  Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

~M