Recipe: McCall's Parmesan Mashed Potatoes (make ahead)

PARMESAN MASHED POTATOES

5 pounds medium baking potatoes, peeled, each cut into eighths
6 tablespoons unsalted butter
1 1/2 tsp salt
1/2 tsp pepper
1 cup mascarpone or whipped cream cheese
2 cups grated Parmesan cheese
1/4 cup snipped chives

In Dutch oven, bring potatoes and enough water to cover to a boil. Simmer 15 minutes, until tender. Reserve 1 1/2 cups water.

Drain potatoes and return them to the pot. Add the reserved 1 1/2 cups cooking water, butter, salt and pepper; mash. Mash in mascarpone and Parmesan until creamy. Stir in chives. Transfer to serving bowl.

TO MAKE AHEAD:
Transfer potatoes without chives to 3-quart microwave-safe serving bowl; cool. Cover with plastic wrap on top of potatoes. Microwave on High 6 to 8 minutes, stirring twice, until hot. Stir in chives. (Or transfer to ovenproof bowl; cover with foil. Reheat in 350 degree F oven 15 to 20 minutes, stirring twice, until hot.)

Source: McCalls' Magazine, November 1999