Ingredients
12 white potatoes
4 oz mascarpone cheese
1 stick butter
1/3 cup milk
Salt and pepper
Directions
Peel the potatoes and cut them into 2 inch pieces. Make sure they are all the same size so that they cook evenly. Place the potatoes into a pan of cold water and then bring the pan to a boil. Let the potatoes cook until fork tender. This should take about 12 minutes or so once it begins to boil. Drain the potatoes in a strainer and return to the hot pan. Let sit a minute or two so that the remaining water evaporates.
Heat the milk and the butter in a saucepan until butter is melted.
Mash the potatoes with a potato masher just to smoosh them up a little bit. Add the mascarpone and mash until it is melted. Add the milk and butter with some salt and pepper and mash until desired consistency. Serve immediately. If you cannot serve right away, cover with tinfoil to keep warm.
I switch between using a hand masher, the hand mixer and a food mill. It depends on what I am serving and the desired consistency I want my potatoes to be. For an elegant meal I use the food mill because they become velvety smooth. I use the hand mixer a lot when I am doing large amounts of potatoes for a holiday such as Thanksgiving. Feel free to use which ever method you feel most comfortable with. Anyway you mash the potato, it will be Mangialicious.
12 white potatoes
4 oz mascarpone cheese
1 stick butter
1/3 cup milk
Salt and pepper
Directions
Peel the potatoes and cut them into 2 inch pieces. Make sure they are all the same size so that they cook evenly. Place the potatoes into a pan of cold water and then bring the pan to a boil. Let the potatoes cook until fork tender. This should take about 12 minutes or so once it begins to boil. Drain the potatoes in a strainer and return to the hot pan. Let sit a minute or two so that the remaining water evaporates.
Heat the milk and the butter in a saucepan until butter is melted.
Mash the potatoes with a potato masher just to smoosh them up a little bit. Add the mascarpone and mash until it is melted. Add the milk and butter with some salt and pepper and mash until desired consistency. Serve immediately. If you cannot serve right away, cover with tinfoil to keep warm.
I switch between using a hand masher, the hand mixer and a food mill. It depends on what I am serving and the desired consistency I want my potatoes to be. For an elegant meal I use the food mill because they become velvety smooth. I use the hand mixer a lot when I am doing large amounts of potatoes for a holiday such as Thanksgiving. Feel free to use which ever method you feel most comfortable with. Anyway you mash the potato, it will be Mangialicious.
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