Adapted from Boulevard, the Cookbook. The star of an overambitious, yet successful birthday dinner I threw for my husband. (Read the whole saga on my blog.Probably the best mashed potatoes I've made, even better than the fancy French pureé version from a pro chef class I once took. Creamy and elegant, yet simple enough to make ahead. The guests were blown away, and my potato-loving husband practically proposed all over again. I doubled the recipe for our part of 10.
finely minced chives for garnish, optional
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What You'll Need
Yukon Gold potatoes
(1/2 stick) butter, melted
Kosher salt and freshly ground black pepper
finely minced chives, for garnish
If you like your mashed potatoes without peels, peel the potatoes. Otherwise, just wash well.
Cut into quarters and place in a large pot of generously salted water. Bring to a boil and cook until potatoes are fork tender, about 25-30 minutes total.
Turn out of the pot into a colander, and leave for a few minutes to drain completely. Hang onto the warm pot, though!
Return the potatoes to the pot, add the mascarpone and the melted butter, and use a potato masher to combine. Keep mashing until the potatoes are the consistency you like. Add more cheese/butter as needed.
Season to taste with salt and pepper, and serve, garnished with chives.