Mascarpone Mashed Potatoes Recipe
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Serve up a slightly different mashed potato at this year’s Thanksgiving table by making these delicious and real simple mascarpone mashed potatoes! Mascarpone cheese adds that extra creaminess that you need to make your mashed potatoes perfect! Everyone will love them!
The creamiest and most flavorful mashed potatoes you’ve ever tasted are here. This the best mascarpone mashed potato recipe and will be a game changer on your holiday table this year.
Mashed potatoes are a holiday staple and so making the creamiest and melt-in-your mouth ones is paramount. While mashed potatoes play a key role on the holiday side dish table, this recipe is also perfect as the partner to your favorite weeknight meatloaf.
Why You’ll Love This Real Simple Mascarpone Mashed Potatoes Recipe
- So much flavor! The addition of mascarpone cheese to creamy mashed potatoes is a combination straight from heaven.
- Easy to Make! Making homemade mashed potatoes can bring on major stress but don’t worry…this recipe is positively foolproof.
- Lots of variations! Turn these into roasted garlic mascarpone mashed potatoes by adding in roasted fresh garlic. Stir in fresh chives for mascarpone chive mashed potatoes.
Homemade Cheese Mashed Potatoes Ingredients
- Yukon Gold Potatoes: This starchy varietal of potato turns out the fluffiest mashed potatoes thanks to the starch breaking down easily when mashed. You could also use russet potatoes which would yield the same fluffy result.
- Unsalted Butter: I usually cook with salted butter but unsalted works best here because the potatoes will absorb salt.
- Half and Half: You can use whole milk here if you don’t have half and half on hand.
- Salt
- Mascarpone Cheese: This is the key ingredient to take these mashed potatoes from good to great.
- Parmesan Cheese: The sharpness of the Parmesan helps add some flavor complexity.
What is mascarpone cheese?
Mascarpone cheese is made from cream and is super easy to spread. You probably know it best from Tiramisu desserts but it is also used in place of butter or Parmesan cheese in many risotto dishes. I use it in my mashed potatoes because it adds a nice richness and little extra creaminess. Yummy!
Frequently Asked Questions
- Is a potato ricer required? You can definitely make homemade mashed potatoes without a potato ricer but I highly recommend using one if you can. The result will be much fluffier potatoes.
- How do you get mashed potatoes creamy? The secret in this recipe is definitely the addition of mascarpone cheese which is super creamy and melts so perfectly into the potatoes.
- Can I serve these with gravy? Absolutely! These mascarpone mashed potatoes are fantastic on their own, topped with some fresh chives, or smothered in gravy.
- How do you keep mashed potatoes warm? I typically transfer my finished mashed potatoes to a crockpot set on the keep warm setting to keep the potatoes warm during the meal. Other options include transferring them to a serving dish that has been placed in the oven to warm it up.
- Can you make these mashed potatoes ahead? Yes, you can definitely make these ahead of time. You may need to add a little bit of half of half as you reheat them to keep them extra creamy.
Essential Tools for this Recipe
- Large Pot
- Potato Ricer
- Serving Dish
More Delicious Potato Recipes
If you loved this recipe for the best mascarpone mashed potatoes, be sure to check out these other great recipes featuring potatoes:
- Mini Hasselback Potatoes
- Cheddar Bacon Ranch Potato Salad
- Ham, Potato, and Broccoli Casserole
- Roasted Garlic Parmesan Potatoes
Mascarpone Mashed Potatoes Recipe
Ingredients
- 2 1/2 pounds Yukon Gold potatoes well cleaned
- 1 Tablespoon salt
- 3 Tablespoons unsalted butter
- 1 cup half and half
- 4 ounces Mascarpone cheese
- 2 Tablespoons Parmesan cheese grated
- 2 Tablespoons chives chopped
Instructions
- Add the potatoes to a large pot and fill with cold water to just over an inch above the potatoes. Stir in the salt. Cover and bring to low boil. Simmer for about 30 minutes or until a fork easily pierces the potatoes.2 1/2 pounds Yukon Gold potatoes, 1 Tablespoon salt
- In a small saucepan, warm the butter. In a separate pan, warm the half and half. Do not boil either the butter or the half and half.3 Tablespoons unsalted butter, 1 cup half and half
- Drain and peel the potatoes. Using your choice of masher, mash the potatoes into the cooking pot. Note: A potato ricer is recommended for the best results.
- Add the warmed butter and stir. Once the butter is absorbed, add in the half and half and stir gently. Let stand for 1-2 minutes.
- Gently stir in the Mascarpone and Parmesan cheeses. Transfer to a serving bowl and garnish with chopped chives.4 ounces Mascarpone cheese, 2 Tablespoons Parmesan cheese
Notes
- You can peel the potatoes prior to boiling, if preferred.
- To keep warm prior to serving, transfer potatoes to crockpot. Add chives just before serving.
Nutrition
