Sometimes, nothing beats classic mashed potatoes – especially for a holiday dinner. Mine are quite simple, but a few key ingredients make it absolutely delicious. Mascarpone gives an incredibly rich, decadent texture, and chicken broth adds great flavor. A bit of garlic, Parmesan and butter seal the deal in making these an excellent side dish!

Ingredients

• 4 pounds russet potatoes (peeled and chopped into 1-inch pieces (about 5 large))
• 6 Tablespoons unsalted butter (cut into 1/2-inch pieces, at room temperature)
• 2 cloves garlic (peeled and smashed)
• Kosher salt
• 1 cup mascarpone (at room temperature)
• 3/4 cup grated Parmesan
• 1/2 cup low-sodium chicken broth
• Freshly ground black pepper

Procedure

1. In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover.
2. Bring to a boil over medium-high heat.
3. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes.
4. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
5. Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through.
6. Season with salt and pepper. Transfer to a bowl and serve.