1. Place the peeled and chopped potatoes into a large pot and cover them with cold water. Add a pinch of salt to the water.
2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are fork-tender, about 15-20 minutes.
3. While the potatoes are cooking, warm the milk in a small saucepan or in the microwave until just warm—not boiling.
4. Drain the potatoes thoroughly and return them to the pot. Let them sit for a minute or two to allow excess moisture to evaporate. This step helps prevent watery potatoes.
5. Using a potato masher or ricer, mash the potatoes until smooth. For creamier potatoes, I love using a hand mixer on low speed, but be careful not to overmix or the potatoes can become gluey.
6. Add the softened butter and mascarpone cheese to the potatoes, gently folding them in until fully combined. The mascarpone melts into the warm potatoes and creates that signature silky texture Mama Lou treasured.
7. Slowly pour in the warmed milk, mixing gently until you reach your desired consistency. Add the garlic powder, salt, and pepper to taste.
8. Give the potatoes a final gentle stir, then transfer them to a serving bowl. Garnish with freshly chopped chives or parsley if you like.

I remember the first time I tried making these with Ouma, we got a little carried away with the butter and mascarpone, laughing as we sneaked spoonfuls from the bowl. That night, the potatoes were the star of the table, and the warmth lingered long after the last bite.