Mascarpone Mashed Potatoes

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    55 m
Chef John
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch dish

ADVERTISEMENT

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.

Share It

Reviews (5)

Rate This Recipe
mickdee
2

mickdee

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
2

ALEJANDRA CASTILLO

Wow it is great!!!

twig
2

twig

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

More Reviews

Similar Recipes

Chef John's Perfect Mashed Potatoes
(153)

Chef John's Perfect Mashed Potatoes

Fondant Potatoes
(43)

Fondant Potatoes

Homemade Mashed Potatoes
(26)

Homemade Mashed Potatoes

Jen's Creamy Garlic Mashed Potatoes
(18)

Jen's Creamy Garlic Mashed Potatoes

Cheesy Mashed Potatoes
(15)

Cheesy Mashed Potatoes

Absolute Best Mashed Potatoes
(7)

Absolute Best Mashed Potatoes

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Perfect Mashed Potatoes

>

next recipe:

Garlic Mashed Potatoes with Roasted Garlic Cheddar and Bacon