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Tuesday, November 20, 2012
Mascarpone Chive Mashed Potatoes
3 pounds russet potatoes, peeled, cut in chunks
2 dried bay leaves
1 cup whole milk
1/4 cup chicken broth
6 ounces mascarpone cheese, room temperature
2 tablespoons butter, melted
1/4 teaspoon pepper
kosher salt, to taste
1/2 bunch chives (1/2 inch diameter), snipped
Add potatoes to a stockpot with hot water. Add the bay leaves and 1 teaspoon of salt. Bring to a boil, then lower to simmer and allow to cook until very tender, approximately 20-30 minutes.
While the potatoes cook, whisk together the milk, chicken broth, mascarpone, and butter in a oven-safe bowl that is large enough to add the potatoes to. Stir in the pepper.
Once potatoes are tender, drain the water and discard the pay leaves. Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the mascarpone mixture. Stir to combine. Taste for seasonings and add salt, if desired.
Bake covered with foil in a 350 degree oven until heated through. Stir in the chives. Serve.
Note: Can be prepared ahead of time and stored in the refrigerator for up to 48 hours before baking