Pomme Puree

Ingredients

1 1/4 lb. Yukon Gold potato, skin on
1 cup heavy cream, lukewarm
5 tbsp unsalted butter
7 tbsp mascarpone cheese
sea salt, to taste

Directions

1.In a medium saucepot place potatoes and cover with cold water.
2.Over high heat bring to a boil.
3.Reduce heat and simmer until potatoes are fork-tender, about 15 minutes.
4.Peel potatoes and pass through a potato ricer or fine mesh.
5.Place riced potatoes into a pot over medium-low heat and fold in warm cream and butter.
6.Add Mascarpone cheese and season to taste.
7.Keep warm and covered tightly until ready to use.