3 pounds potatoes, preferably Yukon Gold, peeled
8 tablespoons butter, divided
Salt and pepper
1 teaspoon grated nutmeg
1 cup milk
2 tablespoons sour cream
4 ounces prosciutto, chopped
¼ cup Buddy's Master Bread Crumbs
½ cup grated Parmesan cheese
Cut the potatoes in half if they are small, and in quarters if they are large. In a deep pot of salted water (enough to cover potatoes), cook the potatoes for 15 to 20 minutes or until they are just cooked through. While potatoes cook, slowly warm the milk in a small saucepan.
Preheat oven to 400 degrees.
When potatoes are done, drain them well in a colander. Place the potatoes in a stand mixer's bowl with a paddle attachment, or keep them in the pot if you will be using a masher or hand mixer.
Add 5-6 tablespoons of butter. Turn the mixer on to a low speed and let the butter melt in the hot potatoes. Mix in salt, pepper, and nutmeg. Add in warmed milk, ¼ cup at a time, beating, until smooth. Beat in the sour cream.
Mix chopped prosciutto into potatoes. Transfer to 9" round baking dish. Top with breadcrumbs and dot with remaining butter and sprinkle top with cheese and pepper.
Bake for 15 minutes, then turn the broiler on and broil until top is brown and crispy, about 5 minutes.