Servings:
Makes 4 servings
Ingredients
- 2 pound russet potatoes, peeled and cut into 1-inch pieces
- 1 clove garlic, peeled and smashed
- 1 teaspoon kosher salt, plus 1 teaspoon
- 2 tablespoon unsalted butter, at room temperature
- 1/4 cup (2 ounces) mascarpone cheese, at room temperature
- 3/4 cup parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
Preparation
Baking Directions:
In a 5-quart saucepan, combine the potatoes, garlic, 1 teaspoon of salt, butter and enough cold water to cover.
Bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.
Remove the garlic.
Drain in a colander, reserving 1/2 cup of the cooking liquid.
Return the potatoes to the pan.
Coarsely mash the potatoes with a fork adding enough cooking liquid to moisten, 1/4 cup at a time.
Stir in the Parmesan cheese, oil and mascarpone cheese.
Season with the remaining salt and pepper.
