Sweet and Salty Mashed Potatoes

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 servings
Share This Recipe


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the mashed potatoes to a serving bowl and sprinkle with the crispy prosciutto before serving.