Put the potatoes in a large saucepan with salted water to cover by
Put the potatoes and garlic in a medium bowl with the butter and mascarpone. Mix well with a large spoon or fork, mashing but making sure to leave some of the potatoes in large chunks. (Up to this point the potatoes can be made up to 6 hours in advance.)
Reheat the potatoes in a microwave or over medium-low heat, stirring often. Season with additional salt and pepper to taste.
Sauté the arugula in a large skillet with the olive oil and hot pepper over medium heat until just wilted, 1 to 2 minutes. Fold the arugula into the hot potatoes so that it looks like green marbled streaks.
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