Time: 1 1/4 hours. The secret to fluffy mashed potatoes is to dry them out before mashing.
Ingredients
- 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
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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.
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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.
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Note: Nutritional analysis is per serving.
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