Fill large pot or Dutch oven with water and salt with 1 tablespoon fine sea salt. Add potatoes and bring to a rolling boil over high heat. Stir occasionally until potatoes are soft and can easily be mashed, approximately 15 minutes. Drain in a colander.
Return potatoes to the same hot pot or Dutch oven. Using a ricer or potato masher, mash potatoes well. Residual water will aid in the process.
Whisk in butter, mascarpone and whole milk. Potatoes should whisk easily, but if you like smooth as silk taters- use an electric hand mixer. Mix until blended. You might need a little more milk to reach desired consistency.
Using a spoon, fold in roasted red pepper, parsley and salt.
Serve immediately and piping hot. Enjoy your Roasted Red Pepper and Mascarpone Mashed Potatoes!
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