1. Peel potatoes and cut them into 1-inch cubes. Add them to a heavy-bottomed pan and cover by 1 inch with cold water. Add 1 tablespoon of salt and set over medium-high heat. Bring to a boil and then reduce heat to medium-low. Cook until potatoes are fork-tender, 15–18 minutes. Strain well and return potatoes to the pan over medium-high heat. Allow the potatoes to cook, stirring constantly, for another minute. This will help remove all the excess cooking liquid from the potatoes.
   
   
2. Turn off the heat and mash the potatoes by putting them through a ricer (and then back in the pan) or using a potato masher. Add the milk, butter and mascarpone cheese; stir until the butter and cheese are melted. Season generously with salt and pepper and transfer to a serving dish. Top mascarpone mashed potatoes with the chives and drizzle of olive oil; serve at once.

Notes:

You can use any potatoes you like for mashed potatoes.

Leaving skin on vs. peeling is entirely a personal preference and won’t affect the recipe.

The step of removing the excess cooking moisture after draining is important. You want the flavour of the seasoning to come through as much as possible, and excess moisture will water that flavour down.

Always start potatoes in cold water for even cooking.

Always heavily salt the water for good flavour.

Potatoes don’t have a lot of flavour on their own so it will take a good amount of fat and salt to flavour them. Taste and season several times.

It isn’t ideal to make mashed potatoes in advance, but if you need something to make early, you can rewarm these gently over medium-low heat. You will need to add more milk and butter to loosen up the potatoes.