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INGREDIENTS
3 tablespoons extra virgin olive oil
¼ pound prosciutto, diced into one-inch pieces
1 cup onions, diced
2 tablespoons fresh garlic, minced
3 tablespoons fresh sage, chopped
2 ½ pounds skin-on yellow or red or mixed potatoes, diced ½ inch or creamer potatoes cut in half *See Notes below
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup of water
1 15-ounce can pumpkin puree (not pumpkin pie filling) – or make use of about 1 1/2 cups of our homemade pumpkin puree
4 tablespoons butter
3 tablespoons maple syrup
2 tablespoons any dairy such as milk, cream, sour cream, etc. (whatever you have on hand)
INSTRUCTIONS
In a large skillet, heat olive oil over medium heat and once hot, add prosciutto and cook for a few minutes on both sides to crisp then remove to paper towels. Chop into smaller pieces to serve over the finished dish.
Keep fat hot and add onions and garlic and cook for two minutes.
Add sage, potatoes, salt, pepper and water, cover, bring to a simmer then lower heat to medium-low and cook for 15 minutes or until tender. Check to make sure water has not all evaporated, adding a little more as needed.
Remove from heat and using a potato masher, mash the potatoes coarsely. There should be some chunks when finished.
Add the pumpkin, butter, maple syrup, and the dairy and heat over medium heat until hot. Taste and adjust seasoning.
Remove to a serving bowl and sprinkle with the cooked prosciutto.
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