Mascarpone Chive Mashed Potatoes
Photo: Leigh Beisch; Styling: Dan Becker
Yields Serves 10 to 12
Time: 1 1/4 hours. The secret to fluffy mashed potatoes is to dry them out before mashing.

How to Make It

Step 1
1

Simmer potatoes with bay leaves in a large pot of salted water until falling apart when poked, 20 to 25 minutes. Meanwhile, in a medium pot, whisk milk and mascarpone. Heat over low heat until simmering. Stir in pepper; keep warm.

Step 2
2

Drain potatoes, discarding bay leaves. Return to pot over very low heat and cook, stirring, until dried and crumbling. Remove from heat. Beat with a mixer until smooth. Beat in mascarpone milk, a third at a time. Stir in chives and season with salt.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 5 1/2 pounds russet potatoes, peeled, cut in chunks
 4 dried bay leaves
  Kosher salt
 2 1/4 cups milk
 12 ounces mascarpone cheese
 1/4 teaspoon white pepper
 1 bunch chives (1-in. diameter), snipped

Directions

Step 1
1

Simmer potatoes with bay leaves in a large pot of salted water until falling apart when poked, 20 to 25 minutes. Meanwhile, in a medium pot, whisk milk and mascarpone. Heat over low heat until simmering. Stir in pepper; keep warm.

Step 2
2

Drain potatoes, discarding bay leaves. Return to pot over very low heat and cook, stirring, until dried and crumbling. Remove from heat. Beat with a mixer until smooth. Beat in mascarpone milk, a third at a time. Stir in chives and season with salt.

Step 3
3

Note: Nutritional analysis is per serving.

Mascarpone Chive Mashed Potatoes