3 lb Yukon Gold potatoes, peeled, cut into cubes
1 cup milk
2 tablespoons butter
1/2 cup mascarpone cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh chives
In large saucepan, place potatoes and enough water to cover. Heat to boiling; reduce heat. Cover; cook about 15 minutes or until potatoes are tender when pierced with fork. Drain; return potatoes to saucepan.
Meanwhile, in small saucepan, heat milk and butter until butter is melted and milk is hot.
Gradually add hot milk mixture to potatoes, beating with handheld mixer until blended. Add cheese, salt and pepper; beat until potatoes are creamy and fluffy. Spoon into serving bowl; sprinkle with chives.
Recipe shared from: www.bettycrocker.com