Buttermilk gives these a nice tang and the prosciutto lends a deep flavor and crunch.
Buttermilk Mashed Potatoes with Prosciutto
- 3 pounds red potatoes
- 4 ounces dry aged prosciutto, diced into small cubes
- 2-3 tbsp butter
- 1/2 to 3/4 cup buttermilk
- 1 tbsp chopped fresh sage
Boil potatoes with skins on until tender. Set aside, but leave in the hot water until ready to mash. In a frying pan, melt butter over medium-high heat and add meat. Cook until crisp, about seven minutes. Add 1/2 cup of buttermilk and scrape up any bits. Remove from heat. Place potatoes in a large bowl. Pour over buttermilk mix and mash. Add sage and adjust seasoning, remember the meat is salty, and add an additional quarter cup buttermilk if too dry for your liking.
For more mashed potato recipes check out last year’s roundup, which includes a classic version, plus one with brown butter and sage, truffle oil and porcini mushrooms, gruyere and some ideas on how to use up leftovers.