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Mascarpone Chive Mashed Potatoes

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.


  • 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

Nutrition Information

  • calories 299
  • caloriesfromfat 45 %
  • protein 7.6 g
  • fat 15 g
  • satfat 8 g
  • carbohydrate 36 g
  • fiber 2.6 g
  • sodium 203 mg
  • cholesterol 40 mg

How to Make It

  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.

  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.

  3. Note: Nutritional analysis is per serving.