1 1/2 pounds russet potatoes, peeled, cut in chunks
4 dried bay leaves
2 1/4 cups milk
12 ounces mascarpone cheese
1/4 teaspoon white pepper
1 bunch chives (1-in. diameter), snipped
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 saucepan, whisk milk and mascarpone. over low heat until gently simmering. Stir in pepper; keep warm.
Drain potatoes, discarding bay leaves. Return the pot to low heat making sure all moisture has evaporated. Beat with a mixer until smooth. Beat in mascarpone and milk, a third at a time. Stir in chives and season with salt.
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