Time: 1 1/4 hours. The secret to fluffy mashed potatoes is to dry them out before mashing.
5 1/2 pounds russet potatoes, peeled, cut in chunks
4 dried bay leaves
2 1/4 cups milk
12 ounces mascarpone cheese
1/4 teaspoon white pepper
1 bunch chives (1-in. diameter), snipped
How to Make It
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.
This is a great recipe. I made it twice so far - second time was for the Thanksgiving dinner and it was a great hit.
One comment: Be careful with the Milk/Mascarpone mix, the amount the recipe calls for is generally too much for the 5 1/2 lbs of potatoes. I ended up using half the amount - better if you use a soup ladle to add the milk mixture you will see how fast it gets creamy and if oyu don't stop half way thru it is very easy to end up with a potato soup than mashed potatoes.
Tried this as part of our Thanksgiving menu this year. While this was good, I guess we were expecting more as a result of the mascarpone cheese added in. I'm not sure any of us could discern much difference from the standards using either cream or buttermilk without the mascarpone. So while it was good enough for us to be glad we tried it, not good enough to be a "keeper' or "go to" recipe.
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