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Ingredients
- 3 lb Small Yukon Gold or possibly Yellow Finn potatoes, scrubbed
- 2 bn Scallions, white and tender green, cut into 1/2 inch pcs
- 2 tsp Salt
- 1 1/2 c. Mascarpone cheese, (about 3/4 lb.) , at room temperature
- 1/4 c. Finely minced flatleaf parsley Freshly grnd white pepper
Directions
- Put the potatoes and scallions in a large saucepan and add in sufficient water to cover by 1 inch. Add in the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes till tender when pierced, about 25 min.
- Drain the potatoes, reserving 1 c. of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add in the mascarpone and parsley; add in a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once.
- Yield: 8 servings
- NOTES : Using small unpeeled boiling potatoes saves a great deal of time; the skins of Yukon Golds are particularly tender. If you do not like the skins, use larger baking potatoes and peel and quarter them.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 204g | |
| Calories 61 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4682mg | 195% |
| Potassium 531mg | 15% |
| Total Carbs 14.09g | 4% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.47g | 3% |
| Protein 3.51g | 6% |
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