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Jonathan’s The Rub's Gorgonzola-Prosciutto Mashed Potatoes

Course Sides
Servings 8 servings

Ingredients
  

  • 4 lbs. Yukon gold potatoes
  • 1/4 lbs. unsalted butter 1 stick
  • 1.5 cups heavy cream
  • 1 tsp each sea salt coarse ground pepper, granulated onion and granulated garlic
  • 6 oz gorgonzola divided
  • 6 oz prosciutto de Parma chopped small, divided

Instructions
 

  • Boil potatoes with skin on until soft. Strain and add butter and heavy cream and smash until slightly chunky. Add salt, pepper, granulated onion and garlic, half the gorgonzola and half the prosciutto and mix together. Place in serving dish (or divide among plates) and top with remaining cheese and prosciutto.

Notes

This recipe is courtesy of  Jonathan’s The Rub in Houston.
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