Photo: Leigh Beisch; Styling: Dan Becker
Yield
Serves 10 to 12

Time: 1 1/4 hours. The secret to fluffy mashed potatoes is to dry them out before mashing.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Note: Nutritional analysis is per serving.

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