5 1/2 pounds russet potatoes, peeled, cut in chunks
4 dried bay leaves
Kosher salt
2 1/4 cups milk
12 ounces mascarpone cheese
1/4 teaspoon white pepper
1 bunch chives (1-in. diameter), snipped
How to Make It
Simmer potatoes with bay leaves in a large pot of salted water until falling apart when poked, 20 to 25 minutes. Meanwhile, in a medium pot, whisk milk and mascarpone. Heat over low heat until simmering. Stir in pepper; keep warm.
Drain potatoes, discarding bay leaves. Return to pot over very low heat and cook, stirring, until dried and crumbling. Remove from heat. Beat with a mixer until smooth. Beat in mascarpone milk, a third at a time. Stir in chives and season with salt.
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