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Prep 25min
Total25min
Servings8
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Ingredients
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
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Steps
1
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.
2
Meanwhile, in small saucepan, heat milk and butter until butter is melted and milk is hot.
3
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.
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You can use cream cheese or sour cream instead of mascarpone cheese.
Keep the potatoes warm for serving in a slow cooker on Low heat setting up to 1 hour.
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Nutrition Facts are not available for this recipe
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