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Mascarpone Mashed Potatoes

Mascarpone Mashed Potatoes

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Chef John

Not only is this a delicious alternative to regular mashed potato recipes, but it's a very user-friendly way to serve your potato side dish. They're really decadent: not too rich, but just rich enough, and perfect for any special occasion.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
  4. Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
  5. Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
  6. Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.
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Reviews

mickdee
9
4/8/2014

My husband really enjoyed these, said they were his new fave!! I'd say that is a pretty positive review. I forgot to pick up mascarpone (but will in the future), so I used sour cream. Because this is something I would like to have more often than holidays, I cut the butter by more than half and still thought it had a nice rich flavor. We both enjoyed the light fluffy texture and I enjoyed being able to make it earlier in the day. Thanks, Chef John.

ALEJANDRA CASTILLO
5
10/21/2013

Wow it is great!!!

twig
3
10/13/2013

Great idea to add mascarpone but doing so makes it more rich i would definitely cut the butter by half at least.