Mashed Potatoes with Mascarpone

• 3 pounds small Yukon Gold or Yellow Finn potatoes, scrubbed
• 2 bunches of scallions, white and tender green, cut into 1/2 -inch pieces
• 2 teaspoons salt
• 1 1/2 cups mascarpone cheese (about 3/4 pound), at room temperature
• 1/4 cup finely chopped flat-leaf parsley
• Freshly ground white pepper

1. Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch.
2. Add the salt, cover and bring to a boil.
3. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes.
4. Drain the potatoes, reserving 1 cup of the cooking water.
5. Return the potatoes to the saucepan and coarsely mash them by hand.
6. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff.
7. Season with salt and white pepper and serve at once.

potatoes, bunches of scallions, salt, mascarpone cheese, flatleaf parsley, freshly ground white pepper

Taken from www.foodandwine.com/recipes/mashed-potatoes-with-mascarpone (may not work)