Methods of mashed potato preparation are constantly reimagined, and this incarnation of the beloved dish stands with the best of them. The recipe, a perfect side for pork chops, draws on traditional Italian ingredients: aged Parmesan for pungency, thinly sliced and chopped prosciutto for texture, and fresh rosemary as the finishing touch.

　　

Ingredients

Makes 8 servings

　　3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces

　　4 large garlic cloves, peeled

　　1/2 cup (1 stick) butter

　　3 1/2 ounces thinly sliced prosciutto, finely chopped

　　3/4 teaspoon minced fresh rosemary, plus additional for garnish

　　3/4 cup whole milk, or more as needed

　　1 cup freshly grated Parmesan cheese (about 3 ounces)

　　

Step 1

Cook potatoes and garlic in a large pot of boiling salted water until the potatoes are very tender, about 15 minutes. Drain; return the potatoes and garlic to the same pot.

　　

Step 2

Meanwhile, melt the butter in a heavy small saucepan over medium heat. Add the prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.

　　

Step 3

Add the prosciutto mixture and the milk to the 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.

　　

Step 4

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

　　

DO AHEAD

Step 5

The MASHED POTATOES (through step 3) can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.

　　The Epicurious Cookbook