Parmesan Mashed Potatoes

 

5 lbs medium baking potatoes

6 Tbsp unsalted butter

1 ½ tsp salt

½ tsp pepper

1 cup mascarpone cheese

2 cups grated Parmesan ¼ cup snipped chives

Extra butter to garnish (optional)

Wash and scrub potatoes and pierce each.  In Dutch oven, bring potatoes and enough water to cover to a boil.  Simmer 20 to 30 minutes until tender.    Reserve 1 ½ cups of water.  Drain, cool enough to touch and remove peel.  Cut into cubes and return to reserved water. 

 

Add butter, salt and pepper to potatoes in the water and mash.  Add the mascarpone and Parmesan cheese and mash until creamy.  Stir in chives.  Transfer to serving bowl.  Add a few pieces of butter on top, if you like.  Enjoy!

 

This is an adaptation of a recipe from McCalls, November 1999, copyright 1999.