Mashed potatoes with mascarpone
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.