I think David learned this working the kitchens at the Grand America. Seriously no gravy needed.
5lbs red or gold potatoes, peeled and cubed
1/4 lb butter, melted
1/2 cup milk
1 cup cream
3/4 cup mascarpone cheese
salt, pepper, and herbs to taste
Boil the potatoes in salted water until soft, then leave to sit in the hot water while you mix the rest (a good 10-20 minutes is best). You’ll want to adjust the liquids — if you’re using lighter cream, you’ll need a little less milk. Stir together the butter, milk, and cream. Drain the potatoes, and start mashing, maybe with an electric beater. Whip in the cream / milk / butter in batches to avoid splashing. The final product shouldn’t be stiff — no forks standing up in there. Add more milk if needed. Lastly, blend in the mascarpone and season to taste.