Categories: Sides

Ingredients

• 3 lbs. Yukon Gold potatoes, peeled and chopped
• Kosher salt
• 4 garlic cloves, smashed
• 2 bay leaves
• 1/4 cup half-and-half, plus more if needed
• 4 tbsp unsalted butter
• Black pepper
• 8 oz. mascarpone cheese
• 12 small sage leaves

Directions

1. Put the potatoes in a large pot and cover with cold water by 1 1/2 inches. Add 2 tsp salt, the garlic and bay leaves and bring to a boil over high heat. Reduce the heat to medium to maintain a steady simmer and cook until the potatoes are tender but not falling apart, about 20 minutes. Drain well and return to the pot off the heat; discard the bay leaves.

2. Add the half-and-half, 2 tbsp butter and a few grinds of black pepper to the pot. Mash the potatoes until very smooth. Add the mascarpone and mash until creamy, adding more half-and-half as needed to loosen. Season with salt and pepper. Transfer to a serving dish.

3. Melt the remaining 2 tbsp butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter starts browning, 3 minutes. Add the sage leaves and cook until crisp, 30 seconds to 1 minute. Add a pinch of salt and swirl to dissolve; pour over potatoes before serving.

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