Recipe courtesy of Nancy Verde Barr
Episode: In Food Today
Save Recipe Print
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch. Add the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes.

Drain the potatoes, reserving 1 cup of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once.

Cook's Note

Using small unpeeled boiling potatoes saves a great deal of time; the skins of Yukon Golds are particularly tender. If you don't like the skins, use larger baking potatoes and peel and quarter them.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mashed Potatoes

Recipe courtesy of Food Network Kitchen

Smashed Sweet Potatoes

Recipe courtesy of Ina Garten

Mashed Yellow Turnips with Crispy Shallots

Recipe courtesy of Ina Garten

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Scalloped Potatoes and Ham

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword