Mascarpone Mashed Potatoes

4 russet or Idaho potatoes, peeled, cubed and boiled
1/2 cup cream or half & half
1/4 lb. (1 stick) butter
1/4 cup mascarpone cheese, softened
salt and white pepper, to taste

Toppings: chopped crisp bacon, crumbled bleu cheese, chopped fresh chives, sour cream with chopped herbs (chives, dill, etc.), sliced and sauteed mushrooms, sauteed shallots or onions (until translucent or caramelized)

Push cooked potatoes through a wieve or whip in electric mixer. Add the butter and cream. Fold in the mascarpone. Season with salt and white pepper. Keep warm in a covered, heatproof bowl over a pot of simmering water.

Serve warm, with toppings on the side or sprinkled over top.

Serves 10-12