When it comes to comfort food, mashed potatoes are hard to beat. This recipe for Mascarpone Mashed Potatoes is one I never get tired of. Rich, creamy, and delicious, these potatoes will become a new family tradition!
Mashed potatoes are one of the most comforting and satisfying dishes around.
There are so many different ways to make them!
My most recent obsession is mashed potatoes with mascarpone cheese.
Mascarpone cheese is a creamy cheese that has a sweet, buttery, and slightly tangy flavor.
Once you try mascarpone in mashed potatoes, you may wonder why you ever made them any other way.
Best of all, they are easy to make, but special enough for a holiday.
Mascarpone potatoes work just as well on your Christmas and Thanksgiving menu as it does for a weeknight meal. Give this recipe a try, and let me know what you think!
- Potatoes: I used russet potatoes, but you could use Yukon gold potatoes if you like. Just make sure to peel and cut them into cubes before boiling them.
- Butter: I almost always use unsalted butter when cooking, but you could use salted if that's what you have on hand. Just be sure to adjust the amount of salt in the recipe accordingly.
- Mascarpone Cheese: Mascarpone is an Italian cheese that is similar to cream cheese. It's important to use at room temperature so that it will mix easily with the potatoes.
- Milk or Half and Half: I usually use whole milk, but you could also use half and half for a richer flavor.
- Seasonings: I like to keep the seasonings simple with just salt, pepper, and cayenne pepper. But feel free to experiment with other herbs and spices as well.
Tips & Tricks
- You want to cut the potatoes into chunks, but do not dice them too finely - the result can be gluey potatoes!
- For the best texture, mash the potatoes with just the butter and then add the remaining ingredients.
- Looking for a delicious way to dress up your mashed potatoes? Try adding some shredded cheese, green onions, sour cream, or bacon bits on top.
No matter how you serve them, these mascarpone mashed potatoes are sure to be a hit!
Frequently Asked Questions
What is the best potato for mashing?
Most any type of potato works in mashed potatoes - which one to use is a matter of personal preference.
I like russet potatoes in this recipe. They have a high starch content, making them nice and fluffy when mashed.
Both red potatoes and Yukon gold potatoes are great mashed! Give them a try when you want to mix things up.
Can I make these mashed potatoes ahead of time?
Yes! Mashed potatoes can be made ahead of time and then reheated before serving.
Just place them in a covered dish and reheat in the oven or microwave. Tend them with foil until you are ready to serve.
If you like, you can drizzle with a bit of extra butter that has been melted in a small saucepan. This will help them to stay moist.
What makes mashed potatoes creamy?
A few things will make your mashed potatoes nice and creamy. Be sure to use potatoes with a high starch content, and add butter and milk or cream to the potatoes.
I recommend mashing the potatoes with butter before you add any other ingredients.
Tools Needed to Make
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- Large Saucepan
- Potato Masher or Potato Ricer
Leftover mashed potatoes can be stored in the fridge for up to 3 days. Just make sure to reheat them slowly on the stovetop, oven, or microwave until they are piping hot before serving.
Mashed potatoes can also be frozen, although the texture will change slightly after being thawed and reheated.
How to Make Mashed Potatoes with Mascarpone Cheese
First, start by cooking the potatoes.
To do this, peel and chop the potatoes into chunks. Then, place them in a large pot of cold water.
Bring the water to a boil and reduce the heat to a simmer. Cook until the potatoes are tender, which should take about 20 minutes.
Once the potatoes are cooked, drain them and add them to a large bowl. Then, add the butter and mash with a potato masher.
You could also use a large fork, potato ricer, or hand mixer.
Mix the mascarpone cheese, milk, salt, black pepper, and cayenne pepper in a separate bowl.
Stir into the mashed potatoes until smooth. Taste and adjust the seasonings as needed.
Garnish with fresh herbs if you like - thyme and parsley are great options.
More Holiday Sides to Try
- Slow Cooker Polenta
- Roasted Shaved Brussels Sprouts
- Crockpot Mac and Cheese
- Caramelized Brussels Sprouts
- Braised Red Cabbage
- Cheesy Corn Casserole
Mascarpone Mashed Potatoes
- 4 pounds russet potatoes peeled and cut into chunks
- ½ cup unsalted butter sliced
- 8 ounces mascarpone cheese at room temperature
- ¾ cup milk or half and half
- 1 teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ⅛ teaspoon cayenne pepper
- Place the potatoes in a large pot of salted water.
- Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are tender, about 20 minutes.
- Drain and place the potatoes in a large bowl.
- Add the butter, and mash with a potato masher.
- In a separate bowl, mix together the mascarpone cheese, milk, salt, black pepper, and cayenne pepper.
- Stir into the mascarpone mixture and whisk until the mixture is smooth.