4 idaho potatoes; peeled and cut into 1-inc
2 tablespoon mascarpone cheese
3 small garlic cloves; roasted, peeled and finel
1 tablespoon unsalted butter
1/2 cup heavy cream; warmed
1/4 teaspoon kosher salt; or to taste
1 dash white pepper; or to taste
4 teaspoon 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.
Source: Chicago Sun Times, August 21, 1996
