obs russet potatoes, peeled and chopped into 1 in pieces (about 5 large)
tbs unsalted butter, cut into ½ in pieces at room temperature
cloves garlic, peeled and smashed
cup mascarpone, at room temp
cup grated Parmesan
cup low sodium chicken broth
Freshly ground black pepper
1. In 5 qt saucepan, combine potatoes, 2 tbs butter, the garlic 1 tsp salt and enough cold water to cover. Bring to a boil over med-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 5-20 min. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and using a potato masher, mash until smooth. 2. Add the mascarpone, Parmesan , chicken broth, 4 tbs butter, 2 tsp salt and 1 tsp pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper.