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The Best Recipes Mascarpone Mashed Potatoes

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Mascarpone Mashed Potatoes

"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."

Ingredients :

  • 4 1/2 pounds russet potatoes, peeled and halved lengthwise
  • 1/2 cup mascarpone cheese at room temperature
  • 1 egg yolk
  • 3/4 cup milk
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 cup butter, cut into chunks

Instructions :

Prep : 15M Cook : 8M Ready in : 55M
  • 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.
  • Preheat oven to 425 degrees F (220 degrees C).
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

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.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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