Mascarpone Mashed Potatoes Recipe -
Mascarpone Mashed Potatoes Recipe
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Mascarpone Mashed Potatoes
See how to make amazing make-ahead mashers with mascarpone cheese. See more
  • READY IN 55 mins

Mascarpone Mashed Potatoes

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch dish Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    55 mins


  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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  • 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 More Reviews

Most Helpful Positive Review
Apr 08, 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.

Most Helpful Critical Review
Dec 25, 2014

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 oven to bake, became pasty and runny. The amount of liquid called for may also be too much.


12 Ratings

Oct 21, 2013

Wow it is great!!!

Oct 13, 2013

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

Nov 28, 2014

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!

Nov 27, 2014

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. The dish far exceeded the effort and everyone loved it. I made this the night before, up until the point of cooking it - and just set it out about an hour before putting into the oven. I cooked it a total of 25 minutes (just because I got busy) and the extra time was fine. I used my convection oven and had planned to use the broiler to get the peaks to brown, but they browned on their own without the broiler. I didn't have an extra 9x11 dish so I used a Pyrex oblong glass dish that is approx. 8x11x2.5 and it worked perfect. This will be a go-to side for many occasions and potlucks to come!

Aug 11, 2014

This was a great family meal side dish!! Very creamy.

Jan 01, 2014

Easy and tasty.


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  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 47.3 g
  • 15%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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