Smoked Gouda Mashed Potatoes with Chives and Crispy Proscuitto

Mashed potatoes are my families favorite. I always make so much more than needed as we eat them for days afterwards. This particular recipe is excellent left over and really good if you make potato pancakes for breakfast the next day. We are always looking for a new way to flavor up potatoes in our household and this one is fantastic, smoky, salty and creamy.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Serves: 6-8

Ingredients:

5 lb. Russet Potatoes

1 ½ to 2 cups of milk

½ cup sour cream

4 Tbs butter for mashing

1-2 Tbs butter for topping

2 cups shredded Smoked Gouda (about an 8 ounce block)

1 Tbs salt for cooking, 1 Tbs salt for potatoes

¼ tsp fresh ground black pepper

1 Tbs chopped chives

4-5 pieces of proscuitto

Directions:

Peel and cut your potatoes into uniform pieces close to equal in size so that they cook evenly and at the same pace. I cut mine into 2-3 pieces each. Place the potatoes in a large stockpot. Cover with cold water to about 1-2 inches above the potatoes. Add 1 Tbs salt to the water. Bring to a boil, reduce to simmer. Simmer about 20 minutes testing the potatoes after 15 minutes. You want to stick a fork in them to see if they are soft enough to mash. You want them pretty soft, but not soft enough to fall apart in the water.

When the potatoes are done, drain. The potatoes need to be mashed when they are still hot. If you wait until the potatoes are cold to mash them, you risk them becoming gluey. Place them back in the stockpot. Add the other tablespoon of salt. Pour in 1 ½ cup of milk, the sour cream and 4 Tbs butter. Mash with a potato masher until they reach the consistency you desire. If you wish the potatoes to be creamier, then add the additional ½ cup of milk. When smooth, stir in the grated cheese.

Crisp up the prosciutto in a pan. This will only take a minute or two. Top the potatoes with the crispy prosciutto, and chopped chives. Add additional pats of butter if you wish.