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
2      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
        fraîche, 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 into 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.
Using the beaters, mix on Speeds 1 to 2
to mash to desired consistency, about 30
seconds. Add the remaining ingredients
and mix on Speeds 2 to 3 until fully
incorporated.
3. Taste and adjust seasoning according to
preference.