Ingredients

The following ingredients have 4 Servings
  • 4 lbs. potatoes (a combination of Russet and Yellow potatoes)
  • 4 tablespoons salted butter
  • 4 ounces mascarpone
  • 3/4 cup milk (plus additional added one tablespoon at a time, if needed)
  • 3 teaspoons Rodelle Vanilla Paste
  • 3/4 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • fresh chopped chives for garnish (if desired)

Instruction

  • Peel and cut the potatoes into 1-inch pieces.
  • Place into a medium size pot and cover with cold water.
  • Place pot onto stove and bring to a boil over medium-high heat. Reduce heat and simmer for 15 - 20 minutes or until potatoes are fork tender.
  • Drain the potatoes in a colander and return to pot.
  • Over the warm burner, and with a potato masher, mash the potatoes.
  • Add the butter, mascarpone, milk, vanilla paste, salt and pepper and stir to completely combine.
  • Transfer to a serving dish and garnish with fresh chopped chives, if desired.