Creamy Mascarpone Potatoes

Submerge potato halves into a substantial container filled with salted water, then initiate boiling. Gradually decrease the heat to a moderate-low setting and continue cooking until the potatoes are extremely tender, approximately 15 minutes. A sharp knife should effortlessly penetrate the center of a potato half. Transfer the potatoes to a large strainer and allow them to drain completely, around 5 minutes.

Heat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Combine the mascarpone cheese in a large mixing bowl and blend until it reaches a smooth consistency. Mix the egg yolk and milk into the mascarpone cheese, blending until it is also smooth; add a pinch of salt, black pepper, and cayenne pepper for flavor.

Transfer the cooked potatoes to a separate large mixing bowl, add small chunks of butter to the potatoes, and season with salt and black pepper. Use a potato masher to mash the butter into the potatoes until they are fluffy; it's okay if there are a few lumps. Combine the mascarpone mixture into the mashed potatoes.

Transfer the potato mixture to a 9x13-inch baking dish and spread it evenly. Smooth the top surface with your spatula, gently pressing the potatoes to create small peaks and valleys on the surface.

Bake the potatoes in the preheated oven until they are heated through and the top is golden brown, approximately 20 minutes.