Mascarpone Mashed Potatoes

Mascarpone Mashed Potatoes

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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Ingredients

55 m servings 483 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Chef's Notes:
  • You can make this ahead anytime during the day you plan to serve the potatoes. Just bake a little longer.
  • For more color on top, you can broil the potatoes if desired.

Reviews

Read all reviews 15
  1. 20 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

Mine came out pasty and a little runny, so I think I must have over-worked them. Had tried a new handheld immersion blender and whisker. The potatoes looked fine initally but once put in the ov...

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Least positive
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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 th...

Wow it is great!!!

Made these for Thanksgiving and they were so good and so easy!! Used Yukon Gold potatoes (because had them already) and only used one stick of butter (instead of two) based on the other reviews...

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

Mine came out pasty and a little runny, so I think I must have over-worked them. Had tried a new handheld immersion blender and whisker. The potatoes looked fine initally but once put in the ov...

Easy. Mine seemed a bit salty, but I suspect I did something wrong along the way. Still, it was the dish that did not stretch to the day after Thanksgiving, my guests ate it up!

Excellent! A great way to include a traditional and expected food in a holiday meal, but makes the flavor more interesting and can be made ahead of time. Definitely a winner.

Made for Christmas dinner and everyone loved them. No leftovers. Very simple to make.

The mascarpone is a genius addition. I used more though than the recipe called for. My potatoes came out decadent, creamy and delicious.

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