INSANE Mashed Potatoes by Ric Orlando

INSANE BUTTERY MASHED POTATOES

Ok, so the “buttery” flavor here comes from a combination of
butter AND buttermilk AND mascarpone cheese.
Add a pinch of nutmeg and you will have the best mashers ever.  
Combining a mix of starchy and waxy potatoes gives the BEST consistency,

Serves 6

INGREDIENTS

3-4 large yukon gold or Maine potatoes, peeled ( about 2 pounds)

3-4 large russet potatoes peeled

2 tbls salt

2 bayleaves

1 stick unsalted butter, melted

¼ cup mascarpone

½ cup cultured buttermilk or plain yogurt as needed.

Salt and white pepper to taste

Scant pinch grated nutmeg

1. Peel the potatoes. Cut the in half.
2. Using larger pieces keeps them from getting too soggy when cooking.
3. Put the potatoes in a pot and cover by at least two inches with COLD water.
4. Add the tablespoon of salt and bay leaves.
5. Cover and bring to a rolling bowl.
6. Boil for 20-30 minutes or until the potatoes are easily pierced with a skewer.
7. Drain the cooked potatoes VERY Well. Remove the bay leaves.
8. Transfer to a bowl of an electric mixer.
9. Start on low speed while adding the butter until it is incorporated.
10. Now add the mascarpone and turn the machine to medium high.
11. Allow to whip for 2 minutes.  Turn the mixer back to low.
12. Add the buttermilk a little at a time until the potatoes reach your desired consistency.
13. Season with salt and white pepper to taste. Finish with a scant grating of fresh nutmeg.

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