1. 1. Add potatoes to a stockpot with hot water. Add the bay leaves and 1 teaspoon of salt. Bring to a boil, then lower to simmer and allow to cook until very tender, approximately 20-30 minutes.
2. While the potatoes cook, whisk together the milk, chicken broth, mascarpone, and butter in a oven-safe bowl that is large enough to add the potatoes to. Stir in the pepper.