Categories: Vegetables-Potatoes

Ingredients

• 1 cup milk
• 1 Tbsp. chopped fresh sage
• 4 oz. prosciutto, diced
• 3 lbs. baking potatoes, peeled and diced into 2-inch cubes
• 3 Tbsp. unsalted butter
• 1/2 cup mascarpone cheese
• 1 tsp. salt

Directions

1. Bring milk and sage to a simmer over medium-low heat in a small, lidded pot. Remove from heat and keep covered.
2. Add prosciutto to a small saucepan over medium heat; cook for 5 minutes, until crispy. Set aside.
3. Meanwhile, add potatoes to a large pot. Cover with cold water by 1-inch. Bring to a boil and cook for 10 minutes, until fork-tender. Drain potatoes and return to pot. Pour in milk-sage mixture, butter and mascarpone. Mash potatoes until everything is well combined. Stir in salt and prosciutto.

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