Yield: 1 servings
|3 pounds||Small Yukon Gold or Yellow Finn potatoes; scrubbed|
|2 bunches||Scallions; white and tender|
|; green, cut into 1/2|
|; inch pieces|
|1½ cup||Mascarpone cheese; (about 3/4 pound) ,|
|; at room temperature|
|¼ cup||Finely chopped flatleaf parsley|
|Freshly ground white pepper|
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.
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.
Yield: 8 servings
Converted by MC_Buster.
NOTES : 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.
Recipe by: IN FOOD TODAY SHOW #INJ278 Converted by MM_Buster v2.0l.