Step 1

Peel and dice potatoes, making sure all are in about 1 inch cubes.

Step 2

Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.

Step 3

Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Alternatively, if you don't have a ricer, mash the potatoes with a masher and place back into the warm pot

Step 4

Add the cream, butter, Parmesan, mascarpone and garlic and stir to incorporate. Season with salt and pepper and fold in the chopped chives before serving.