Gi­ada De Lau­ren­tiis’ Sweet and Salty Mashed Po­ta­toes

SERVES 6

US Weekly - - GRATITUDE GRUB -

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.

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