Creamy Mashed Potatoes

Makes about 6 cups

2½    pounds Yukon Gold potatoes,
         peeled and cut into 1-inch pieces
½      cup whole milk, room temperature
3       tablespoons unsalted butter,
         cut into 1-inch pieces, room
         temperature
¾      teaspoon kosher salt
½      teaspoon freshly ground
         black pepper½ cup mascarpone cheese or
         crème fraîche, room temperature
Optional Toppings:
         Sour Cream
         Sliced Chives
         Crumbled Bacon
         Chopped Tomatoes
         Finely Chopped Jalapeños
         Shredded Cheese
         Steamed, Chopped Broccoli
         Toasted, Flavored Breadcrumbs

Nutritional information per serving (½ cup):
Calories 117 (38% from fat) • carb. 16g• pro. 2g • fat 5g • sat. fat 3g • chol. 16mg• sod. 159mg • calc. 35mg • fiber 2g

1. Put the potatoes in a medium to large
stockpot; add cold water to cover
potatoes by 2 inches. Set over mediumhigh
heat to bring to a boil, and then
reduce to simmer until the potatoes are
very soft.
2. Drain the potatoes and return to the pot.
Mix on Speeds 1 to 2 to mash as desired,
about 30 seconds. Add the remaining
ingredients and mix on Speed 2 until fully
incorporated.
3. Taste and adjust seasoning according to
preference. Serve with desired toppings.