Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch. Add the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes. Drain the potatoes, reserving 1 cup of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once. Yield: 8 servings NOTES : Using small unpeeled boiling potatoes saves a great deal of time; the skins of Yukon Golds are particularly tender. If you dont like the skins, use larger baking potatoes and peel and quarter them. Recipe by: IN FOOD TODAY SHOW #INJ278
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|Serving Size: 1 Serving (1749g)|
|Recipe Makes: 1|
|Calories from Fat: 1088 (48%)|
|Amt Per Serving||% DV|
|Total Fat 120.9g||161 %|
|Saturated Fat 67.6g||338 %|
|Monounsaturated Fat 30.2g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 382.8mg||118 %|
|Sodium 1216.2mg||42 %|
|Potassium 6455.6mg||170 %|
|Total Carbohydrate 260g||76 %|
|Dietary Fiber 34.1g||136 %|
|Sugars, other 225.9g|
|Protein 50.1g||72 %|
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Calories per serving: 2271
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