Categories: Sides

Ingredients

• 5 lbs. russet potatoes, peeled and halved lengthwise
• 1/2 cup mascarpone cheese, at room temp
• 1 egg yolk
• 3/4 cup milk
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1/8 tsp cayenne pepper, or to taste
• 1 cup butter, at room temp and cut into chunks

Directions

1. Bring potatoes to a boil in a large pot of salted water, then reduce heat to medium-low. Cook until very tender, 15-20 minutes. Transfer to a colander and drain thoroughly, about 5 minutes.

2. Preheat oven to 425. Stir together mascarpone and egg yolk with a wooden spoon or spatula in a small bowl until smooth. Stir in milk and whisk until smooth. Season with salt, black pepper, and cayenne.

3. Transfer potatoes to a very large bowl. Add butter. Season with additional salt and black pepper, if desired. Mash together with a potato masher until fluffy. Stir in mascarpone mixture.

4. Spread potatoes into a 9×13-inch baking dish. Smooth top, then use tip of a spatula to lightly press and lift potatoes to create small peaks and valleys for browning.

5. Bake until heated through and top is golden brown, 20-25 minutes. Garnish with sliced green onions and red pepper flakes.

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