Yes this is the same stuff used to make Tiramisu. It is not sweet, just creamy and yummy. This really works with mashed potatoes and the buttermilk just adds a hint of sourness.
- 4 pounds, russet potatoes – peeled and chopped into 1-inch pieces (about 5 large)
- 3 tablespoons, il Fustino Arbequina EVOO
- 4 tablespoons, unsalted butter – cut into 1/2-inch pieces, at room temperature
- 2 cloves, garlic – peeled and smashed
- Kosher salt
- 1 cup, mascarpone – at room temperature
- 1/2 cup, buttermilk
- Freshly ground black pepper
- 1 tablespoon, chives – finely chopped
In a 5-quart saucepan, combine the potatoes, EVOO, the garlic, 1 teaspoon salt 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, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
Add the mascarpone, buttermilk, the butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve. Top with finely chopped chives.
Not only is this a delicious alternative to regular mashed potato recipes, but it’s a very user-friendly way to serve your potato side dish. They’re really decadent: not too rich, but just rich enough, and perfect for any special occasion. If you cannot find mascarpone, don’t bother making this there really is no substitute.