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.
Recipe courtesy of Nancy Verde Barr
Episode: In Food Today
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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Herbed New Potatoes

Recipe courtesy of Ina Garten

Dill Fingerling Potatoes

Recipe courtesy of Ina Garten

Potatoes Au Gratin

Recipe courtesy of B. Smith

Buttermilk Mashed Potatoes

Recipe courtesy of Ina Garten

Mashed Potatoes

Recipe courtesy of Trisha Yearwood

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Chile Mashed Potatoes

Recipe courtesy of Patrick Clark

Truffled Mashed Potatoes

Recipe courtesy of Sara Moulton

Greek Mashed Potatoes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.