Prosciutto Parmesan Potatoes

I'd make a meal out of these potatoes alone if I could!

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1  lb russet potato
• 1  garlic clove, peeled
• 2  tablespoons light margarine
• 1  ounce  thin prosciutto (chopped) or 1  ounce  turkey bacon (chopped)
• 1⁄4 teaspoon fresh rosemary, minced
• 2  tablespoons skim milk
• 2  tablespoons light sour cream
• 1⁄4 cup  grated parmesan cheese
• 1⁄4-1⁄2 teaspoon fresh coarse ground black pepper
• 1⁄4-1⁄2 teaspoon sea salt
• 1⁄4-1⁄2 teaspoon  large flaked sea salt

Directions

1. Peel potatoes and cut into chunks.
2. Place potatoes & garlic in pot, cover with water, add salt, and bring to boil. Boil 10-15 minutes until tender.
3. Drain well and return to pot.
4. Heat margarine small saucepan over medium heat.
5. Add chopped prosciutto (or turkey bacon) and rosemary.
6. Saute 1-2 minutes until fragrant.
7. Add prosciutto mixture, milk, parmesan, and sour cream to potatoes and garlic.
8. Mash well, adding more milk if needed to reach desired consistency. Add salt and pepper to taste.
9. Sprinkle with large flake sea salt and serve.