10 small Yukon gold potatoes
3 tablespoons plus 1 teaspoon prosciutto bits
1/2 cup plus 2 tablespoons mascarpone or creme fraiche
2 tablespoons plus 2 teaspoons chopped chives
4 ounces prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.)
1 tablespoon olive oil
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