Mascarpone Mashed Potatoes

Cook your potatoes in salted, boiling water until fork tender, but not mushy. Time will depend on the size you cut your potatoes, but I normally start checking at around 20 minutes.

Drain your potatoes and give a good couple of shakes to remove as much excess moisture as possible.

Rice potatoes directly back into your warm pot over low heat. Add the mascarpone and use an electric beater to combine.

Slowly pour the chicken stock into the potatoes while mixing on low speed. Depending on your preference and how much moisture the potatoes held, you might need to put in as much as a cup of broth, but start with less. You can add more, but you can’t take it out!

Season with salt and pepper to taste and serve immediately.

Optional: Mix in 3 or 4 cloves of roasted garlic and/or 1 tablespoon of chopped herbs.