Rachael Ray: Caroline Manzo Mashed Potatoes Recipe

Rachael Ray: Caroline Manzo’s Mashed Potatoes

Caroline Manzo joined Rachael Ray and Scott Conant in the kitchen, sharing two of her best homemade Thanksgiving side dishes. She made sweet potatoes even sweeter before moving on to maked mashed potatoes. But, of course, these aren’t just your everyday mashed potatoes. They were celebrating an Italian-style Thanksgiving, so these were made the Italian way!

To get the recipe for Caroline’s Mashed Potatoes, click next page.

Rachael Ray: Caroline Manzo Mashed Potatoes Recipe Ingredients

• 8 tbsp unsalted butter
• 4 sprigs fresh sage – chopped
• 1/2 C grated Pecorino Romano cheese
• 1 C whole milk or half-and-half – whichever you want
• kosher salt and freshly ground black pepper
• 2 lbs russet potatoes – scrubbed clean, cut into large chunks
• 1 large onion – finely chopped
• 4 slices prosciutto – chopped
• 1 tbsp finely minced Italian parsley
• 8 oz mozzarella cheese – cut into small cubes

Rachael Ray: Caroline Manzo Mashed Potatoes Recipe Directions

1. Boil potatoes until they can be pierced through with a fork
2. Drain and mash with a masher until smooth
3. If you want them incredibly smooth, peel the skin off and put the potatoes through a ricer
4. While potatoes are boiling, melt butter in a saute pan over medium heat
5. Add sage, prosciuttio, and onions
6. Saute for about 5 minutes, then remove from the heat and set aside
7. In a bowl, add the grated cheese and parsley to milk or half-and-half, then set aside
8. Once the potatoes are mashed, put them back into the pot and put on the stove over low heat
9. Add in prosciutto mixture and mix
10. Fold in the mozzarella cheese and salt and pepper
11. Add in the milk or half-and-half, then blend
12. For creamier mashed potatoes, add in milk or heavy cream a little at a time, folding in until you get the consistency you want