4 Idaho potatoes; peeled and
-cut into 1-inch pieces
2 tb Mascarpone cheese
3 sm Garlic cloves; roasted,
-peeled and finely chopped
1 tb Unsalted butter
1/2 c Heavy cream; warmed
1/4 ts Kosher salt; or to taste
1 ds White pepper; or to taste
4 ts Basil-infused oil
Serve with Grilled Balsamic Veal Chops and Balsamic Ratatouille
1. In a saucepan, place potatoes in enough cold water to cover them.
Bring to a simmer, then cook until soft, about 30 minutes. Drain.
2. Mash potatoes (a mixer works best). Add cheese, garlic, butter and
cream; mix at medium speed until combined. Season with salt and white
pepper.
3. Spoon onto individual plates. Drizzle 1 teaspoon basil-infused oil
over each serving.
Served at the Chicago 1996 Democratic National Convention.
