Giada's Mashed Potatoes

• 4 pounds russet potatoes, peeled and chopped into 1-inch pieces (about 5 large)
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• 2 cloves garlic, peeled and smashed
• Kosher salt
• 1 cup mascarpone, at room temperature
• 3/4 cup grated Parmesan
• 1/2 cup low-sodium chicken broth
• Freshly ground black pepper

1. In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover.
2. Bring to a boil over medium-high heat.
3. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes.
4. Drain in a colander and remove the garlic cloves.
5. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
6. Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes.
7. Stir over low heat until smooth and warmed through.
8. Season with salt and pepper.
9. Transfer to a bowl and serve.

russet potatoes, unsalted butter, garlic, kosher salt, mascarpone, chicken broth, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/giadas-mashed-potatoes-recipe.html (may not work)