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Cut potatoes into small-medium chunks with the skin on. Don’t peel; the potato ricer will take care of the skins later.
Place the potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender (about 15-20 minutes). Drain and rice the potatoes directly back into the pot.
In a medium saucepan, melt butter over low heat. Add flour, stirring constantly, and cook for 2-3 minutes to eliminate the raw flour taste. Gradually whisk in the milk until smooth. Turn off the heat and stir in mascarpone until fully incorporated.
Taste the béchamel and season with salt and pepper. Overseason slightly so that it balances out in the potatoes. Pour the béchamel over the riced potatoes and mix until smooth and creamy.
Transfer to a serving bowl, top with a pat of butter, and garnish with fresh chives, if desired.