| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 pound Yukon gold potatoes, peeled and cut into small pieces
- 1 pound sweet potatoes, peeled and cut into large pieces
- Kosher salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1 vanilla bean, split and seeds scraped out
- 1/2 teaspoon lemon zest (from about 1 lemon)
- 3 tablespoons grapeseed oil
- 6 slices prosciutto, thinly sliced crosswise into julienne strips
Instructions
- Add both potatoes 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 the bits at the bottom of the skillet are deep brown, about 7 minutes. Remove from the 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 teaspoon 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. Remove to a paper towel-lined plate to drain.
- Transfer the mashed potatoes to a serving bowl and sprinkle with the crispy prosciutto before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 419 |
| Total Fat | 31 g |
| Saturated Fat | 15 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 78 mg |
| Sodium | 495 mg |
Reviews
I have made this recipe at least 10 times already and it always turns out fabulous!!! I do leave out the vanilla flavoring and use vegan butter but it’s still pure perfection!!!!
Excellent recipe!!! Saved permanently. Made exactly. Was so good.
This is an amazing recipe and believe it or not, it freezes well.
I made these for the first time and they were amazing! I was a little worried that my husband wouldn’t like them as much as plain mashed potatoes and gravy, but he loved them too. The lemon zest and vanilla are mild, but make all the difference. I didn’t have heavy cream, so I had to use half & half and they were still good, but will definitely use heavy cream next time for richness. YUM!