Description
Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist resulting in a super silky and rich mash.
Ingredients
- 3 lbs. yukon gold or russet potatoes (approximately 4-5 large potatoes), peeled and cut into 1 inch pieces
- 1/2 cup unsalted butter, cut into 1-inch pieces
- 1/2 cup (or 4 ounces) mascarpone cheese
- 1/2 cup half and half cream
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- fresh chives, finely chopped (optional, for garnish)
Instructions
- Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
- Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
- Add in the butter and mascarpone cheese and use an electric hand mixer to mix until melted and incorporated into the potatoes.
- Slowly add in the cream and continue to whisk with the electric mixer. Add salt and pepper.
- Remove from heat and transfer to a serving dish, garnish with chives and extra butter, and serve warm.
Notes
How to store: Leftover mascarpone mashed potatoes can be kept in the refrigerator for up to four days in an airtight container.
How to reheat: For easy reheating, pop a portion of your mascarpone mashed potatoes in a covered microwave-safe container. Then, reheat on a low or medium setting in 20 to 40-second intervals, mixing in between. For an even better side, consider baking your mascarpone mashed potatoes in a ramekin with some Parmesan on top in a 400F preheated oven for 10-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American