Ingredients
1 1/2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
1/3 cup milk
3 tablespoons mascarpone cheese
1/2 teaspoon salt

Instructions
1. Place potatoes in pot and cover with water.  Bring to boil over high heat.  Boil until tender, 10 to 15 minutes.  Drain potatoes and return to pot. 

2. Add milk, mascarpone, and salt.  Mash or stir to desired consistency. 



Comments
This recipe is from the 2011 Cooking Light Annual.  The mascarpone adds a lovely richness to the potatoes which makes up for the lack of the traditional butter and heavy cream. 

Shown here with Roast Chicken with Balsamic Bell Peppers.