Mascarpone Chive Mashed Potatoes
- 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
- 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.
russet potatoes, bay leaves, kosher salt, milk, mascarpone cheese, white pepper, chives
Taken from www.myrecipes.com/recipe/mascarpone-chive-mashed-potatoes (may not work)