Yes, I know. Pasta with mashed potatoes? Really?!?! Isn’t that well, a lot of starch and super heavy? That’s exactly what I thought the first time my mother-in-law prepared this for me in Osijek, but honestly its good. Really good. I don’t often prepare it, but its a dish my husband loves and since I like to personalize everything, I’ve added a little twist–in that I’ve added pršut, or proscuitto, to increase the depth of the flavors. I actually just like any excuse to incorporate crispy pršut. Simple and super cheap, this is a great dish to make with leftover mashed potatoes. Serve with beets and a simple salad to “lighten” it up and add additional nutrients.
- 2 large onions
- 1/4 cup of olive oil
- package of pasta (about 500 grams)
- 2 cups mashed potatoes (about 4-5 potatoes mashed with a little butter, milk, and salt)
- salt and pepper
- proscuitto (optional)
In a 350 degree oven, bake or broil the proscuitto until crispy, which takes only a few minutes. Set aside.
Prepare the mashed potatoes, if making from scratch. I usually mash them simply with a tablespoon or two of butter, salt, and enough milk to whip them, though you can do this according to your preference.
Prepare the pasta according to the package. While the water is boiling, fry the onions in the olive oil until caramelized. Set aside.
In a large bowl, combine the mashed potatoes (reheat in the microwave if using leftovers), olive oil/onion mix, and pasta. Add salt and pepper to taste. Serve with crushed up proscuitto on top.