Name: Sweet and Salty Mashed Potatoes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

Directions

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.

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Sweet and Salty Mashed Potatoes

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