Ingredients
Scale
- 4 Russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 cup mascarpone cheese
- 2/3 cup milk
- 2 tablespoons butter
- 2 1/2 teaspoons kosher salt, divided
Instructions
- Place the potatoes and 2 teaspoons of salt in a large pot and cover with cold water.
- Bring the water and potatoes to a boil.
- Reduce the heat to medium and continue cooking for 15–17 minutes, or until the potatoes are fork-tender.
- Meanwhile, warm the milk and butter in a saucepan or microwave-safe bowl until the butter is melted.
- Drain the potatoes and mash them with a potato ricer, food mill, or potato masher until smooth.
- Add the warm milk and butter mixture, mascarpone, and remaining 1/2 teaspoon salt.
- Stir gently until creamy and well combined.
- Serve warm.
Notes
- Start with cold water: Starting the potatoes in cold, salted water helps them cook evenly.
- Don’t overwork the potatoes: Stir just until combined to keep the texture light and creamy.
- Warm the milk: Adding warm milk and melted butter helps the potatoes stay smooth and prevents them from cooling down too quickly.
- Choose the right potato: Russets create especially fluffy mashed potatoes, while Yukon Golds offer a naturally buttery texture. A combination of both works beautifully, too.
