Prosciutto Parmesan Potatoes

Name: Prosciutto Parmesan Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 453.59 g russet potato; 1 garlic clove, peeled; 29.58 ml light margarine; 28.34 g thin prosciutto (chopped) or 28.34 g turkey bacon (chopped); 1.23 ml fresh rosemary, minced; 29.58 ml skim milk; 29.58 ml light sour cream; 59.14 ml grated parmesan cheese; 1.23-2.46 ml fresh coarse ground black pepper; 1.23-2.46 ml sea salt; 1.23-2.46 ml large flaked sea salt

Submitted by JelsMom

"I'd make a meal out of these potatoes alone if I could!"

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photo by JelsMom

Ready In:: 40mins
Ingredients:: 11
Serves:: 2

ingredients

453.59 g russet potato
1 garlic clove, peeled
29.58 ml light margarine
28.34 g thin prosciutto (chopped) or 28.34 g turkey bacon (chopped)
1.23 ml fresh rosemary, minced
29.58 ml skim milk
29.58 ml light sour cream
59.14 ml grated parmesan cheese
1.23-2.46 ml fresh coarse ground black pepper
1.23-2.46 ml sea salt
1.23-2.46 ml large flaked sea salt

directions

Peel potatoes and cut into chunks.
Place potatoes & garlic in pot, cover with water, add salt, and bring to boil. Boil 10-15 minutes until tender.
Drain well and return to pot.
Heat margarine small saucepan over medium heat.
Add chopped prosciutto (or turkey bacon) and rosemary.
Saute 1-2 minutes until fragrant.
Add prosciutto mixture, milk, parmesan, and sour cream to potatoes and garlic.
Mash well, adding more milk if needed to reach desired consistency. Add salt and pepper to taste.
Sprinkle with large flake sea salt and serve.