Greg's Gourmet Potatoes
Prosciutto is a dry-cured ham that is sliced very thin. Try stirring Greek yogurt into your potatoes with the milk!
INGREDIENTS | SERVES 12
- 4 pounds Idaho potatoes
- 1 cube chicken bouillon
- 2 tablespoons butter
- 2 cups chopped wild mushrooms
- 2 tablespoons dried shallots
- Milk, as needed for desired texture
- 5 slices prosciutto, finely chopped
- 2 cups freshly grated Gouda cheese
- 2 tablespoons dried chives
- Pepper to taste
Peel potatoes and place in boiling water with a cube of chicken bouillon.
In a large skillet, melt the butter and lightly sauté the mushrooms, approximately 5 minutes. Add shallots and cook 1 more minute.
When potatoes are done (a fork inserts easily into them), drain and put back in pan and mash. Add milk to potatoes until they are creamy.
Mix in the prosciutto, cheese, chives, cooked mushroom mixture, and mix well. Add pepper to taste. Freeze in a freezer bag or Tupperware.
Defrost potatoes in the refrigerator 24 hours and put in a greased casserole dish. Stir well. Bake, covered, at 350°F for 30 minutes.
Calories: 249 | Fat: 5g | Protein: 12g | Sodium: 407mg | Carbohydrates: 39g | Fiber: 4g