Prep time: 15-20 minutes

Cook time: 20-25 minutes

Materials:

• 3 lb. Russet potatoes peeled and quartered
• Salt to taste
• 4 tbsp. unsalted butter
• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 1 tbsp. garlic powder

Process:

1. Add your peeled and quartered potatoes to a large pot. Cover the potatoes with water (about 1 inch over the potatoes).
2. Add in a generous pinch of salt into the pot and cook over medium/ high heat for 20-25 minutes, or until potatoes are fork tender.
3. Drain the potatoes and mash to your desired consistency (I like a chunky mash =/).
4. Add in the butter and mix to incorporate until the butter has melted.
5. Add in the heavy cream and mascarpone cheese and mix to incorporate.
6. Season with garlic powder and additional salt if needed.
7. Plate and ENJOY while fresh and hot!