Smashed Potatoes


4 servings
Smashed Potatoes
2 pounds (about 2 large) russet potatoes, peeled and cut into 1-inch piecesrusset potatoes2
1 clove garlic, peeled and smashedgarlic1
1 teaspoon kosher salt, plus 1 teaspoonkosher salt2
2 tablespoons unsalted butter, at room temperatureunsalted butter2
¼ cup (2 ounces) mascarpone cheese, at room temperaturemascarpone cheese¼
¾ cup Parmesan cheeseparmesan cheese¾
¼ cup extra virgin olive oilextra-virgin olive oil¼
½ teaspoon freshly ground black pepperfreshly ground black pepper½


Smashed Potatoes
In a 5-quart saucepan, combine the potatoes, garlic, 1 teaspoon of salt, butter, 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, about 15 to 20 minutes. Remove the garlic. Drain in a colander, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Coarsely mash the potatoes with a fork adding enough cooking liquid to moisten, 1/4 cup at a time. Stir in the Parmesan cheese, oil, and mascarpone cheese. Season with the remaining salt and pepper.


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