Mashed potatoes with mascarpone

Yield: 1 servings

Measure Ingredient
3 pounds Small Yukon Gold or Yellow Finn potatoes; scrubbed
2 bunches Scallions; white and tender
; green, cut into 1/2
; inch pieces
2 teaspoons Salt
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.

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