Since marrying into an olive grove I've tried to minimize my use of butter and see if I cant just make EVOO work in everything. Truth is, I kind of can! These EVOO and mascarpone mashed potatoes are every bit as rich and delicious as the butter and milk kind and deserve a chance to grace your holiday table.
- 4 pounds russet potatoes, peeled and chopped into 1-inch pieces (about 5 large)
- 6 tablespoons EVOO
- 1 cup mascarpone, at room temperature
- ½-1 cup vegetable broth
- Salt and pepper
- Fresh chives to garnish
- In a 5-quart saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
- Add the mascarpone, vegetable broth, EVOO, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl top with chopped fresh chives and serve.
If you want the potatoes thinner just add more broth. I like to keep a little bowl of mascarpone in the table in case people want a dollop to mix in!