In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 252 (49%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 82mg||25 %|
|Sodium 405.5mg||14 %|
|Potassium 1372.2mg||36 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 48.8g|
|Protein 13.1g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 517
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