Time: 1 1/4 hours. The secret to fluffy mashed potatoes is to dry them out before mashing.
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.
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.
Note: Nutritional analysis is per serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.