- 5 pounds Yukon gold potatoes, peeled and cut into 1-inch dice
- 8 ounces Mascarpone cheese, room temperature
- 8 ounces butter (1 stick), softened
- 1 cup heavy cream or half and half, warmed
Place the potatoes and a tablespoon of salt into an 8 QT stockpot. Cover the potatoes with cold water and bring them to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender but not falling apart.
Drain the potatoes. Add them to the bowl of an electric mixture. Using the paddle attachment, beat the potatoes with the butter, Mascarpone and half of the cream, adding more cream until the desired consistency is achieved.
OR place the butter and Mascarpone into a large bowl and use a food mill and puree the potatoes into the bowl (this must be done while the potatoes are hot). See THIS post. Add the cream, stirring until smooth.
Season the mashed potatoes with salt and pepper and garnish with chives.