Parmesan Mashed Potatoes

5 lb. medium baking potatoes, peeled, each cut into eights

6 T. unsalted butter

1 C. marscapone or whipped cream cheese

2 C. grated parmesan

¼ C. snipped chives

 In a dutch oven, bring potatoes & enough water to cover to a boil. Simmer 15 minutes, until tender. Reserve 1 ½ C. water; drain. Return potatoes to pot.

Add reserved cooking water, butter, 1 ½ t. salt & ½ t. pepper; mash. Mash in cheeses till creamy. Stir in chives. Transfer to serving bowl.

To make ahead: Transfer potatoes without chives to a 3-qt. Microwave-safe serving bowl; cool. Cover with plastic wrap. Refrigerate up to 2 days. To serve: vent 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 a 350° oven 15 to 20 minutes, stirring twice, till hot. Stir in chives.)

Yield: 10 cups

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