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Author Notes: 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
- See more at: http://www.cheesypennies.blogspot.com/2013/01/do-as-i-say-not-as-i-do.html#sthash.kENHIoBx.dpuf —cheesypennies
- 2 pounds Yukon Gold potatoes
- 4 ounces mascarpone cheese
- 4 tablespoons (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.
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side