Pomme Puree

1. 1

   In a medium saucepot place potatoes and cover with cold water.

2. 2

   Over high heat bring to a boil.

3. 3

   Reduce heat and simmer until potatoes are fork-tender, about 15 minutes.

4. 4

   Peel potatoes and pass through a potato ricer or fine mesh.

5. 5

   Place riced potatoes into a pot over medium-low heat and fold in warm cream and butter.

6. 6

   Add Mascarpone cheese and season to taste.

7. 7

   Keep warm and covered tightly until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.