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 pepper
½     cup mascarpone cheese or crème
        fraiche, room temperature

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 medium-high 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.