Mashed Potatoes with Mascarpone

Using small unpeeled boiling potatoes saves a great deal of time; the skins of Yukon Golds are particularly tender. If you don't like the skins, use larger baking potatoes and peel and quarter them.

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  • Servings: 8

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  • 3 pounds small Yukon Gold or Yellow Finn potatoes, scrubbed
  • 2 bunches of scallions, white and tender green, cut into 1/2 -inch pieces
  • 2 teaspoons salt
  • 1 1/2 cups mascarpone cheese (about 3/4 pound), at room temperature
  • 1/4 cup finely chopped flat-leaf parsley
  • Freshly ground white pepper

How to make this recipe

  1. Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch. Add the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes.

  2. Drain the potatoes, reserving 1 cup of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once.

Contributed By Published November 1998

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