Giada De Laurentiis’ Sweet and Salty Mashed Potatoes
lb Yukon gold potatoes, peeled and cut into small pieces lb sweet potatoes, peeled and cut into large pieces Kosher salt 1 stick unsalted butter, at room temperature ½ cup heavy cream, at room temperature 1 vanilla bean, split and seeds scraped out ½ tsp lemon zest (from about 1 lemon) 3 tbsp grapeseed oil
6 slices prosciutto, thinly sliced crosswise into strips
Add both types of potato to a medium saucepan, cover with cold water and season well with salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fork-tender, about 10 minutes. Drain well.
Meanwhile, heat the butter in a small skillet over medium heat until deep brown, about 7 minutes. Remove from heat.
Transfer the potatoes to a ricer in batches and rice into a medium bowl.
Add the butter, cream, vanilla seeds, lemon zest and 3/4 tsp salt and mix well with a rubber spatula to combine.
Heat the oil in a small pan over medium heat until hot. Add the prosciutto and cook, stirring often with a slotted spoon, until crispy and golden brown, about 3 minutes. Drain on a paper-towel-lined plate.
Transfer the mashed potatoes to a serving bowl, sprinkle with the crispy prosciutto and serve.