In a large pot of cold water, add the potatoes. Cover and bring to a boil, then add salt and cook uncovered until the potatoes are tender, 25-30 minutes total.
Drain the potatoes. Place the pot back on the stovetop over low heat and add the butter, mascarpone, milk, and Black Pepper Infused Salt, and stir until combined. Turn off the heat and add the potatoes, mashing with a potato masher or passing through a ricer. Stir to combine, taste for seasoning, and adjust as needed.
Transfer the potatoes to a serving dish and drizzle with the bacon and herb infused oil, and top with crispy bacon and herbs. Serve warm. Enjoy!
Kurobuta Bacon and Crispy Herbs
In a separate pot over medium heat, add the olive oil and bacon, and cook stirring constantly until the bacon is crispy, 4-5 minutes. Remove the bacon, leaving the bacon grease and oil in the pot. Drain the bacon on a paper towel lined plate.
Carefully add the herbs all at once to the bacon infused oil. Cook for about 30 seconds, stirring gently, until the herbs are bright green and crispy. Remove them immediately to stop the cooking and drain on the paper towel lined plate, to keep crispy for serving. Reserve some of the herb and bacon infused oil for serving.