> 3 lbs Yukon Gold potatoes, peeled and cut into 2" chunks
> 1/2 (8 oz) container mascarpone cheese
> 1/2 cup heavy cream
> 1/2 cup (1 stick) unsalted butter
> 1/2 cup whole milk
> Chopped chives, for garnish
To a large pot, add potatoes and enough cold water to cover by 2". Season with salt. Bring to a boil. Reduce to a simmer and cook 15 to 20 minutes, until very tender and easily pierced with a fork.
Meanwhile, to a medium bowl, add mascarpone and cream. Using a hand mixer, whip on high until stiff peaks form. Set aside.
In a microwave-safe bowl, combine butter and milk. Season with salt and cover with vented plastic. Microwave 2 minutes, stirring halfway through, until butter is melted.
Drain potatoes and return to pot. Using a potato masher, mash potatoes until smooth. Pour butter mixture over mashed potatoes a few additions at a time, stirring between each. Fold in whipped mascarpone until evenly combined and season with salt and pepper. Garnish with chopped chives.