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Mascarpone Mashed Potatoes

Rated as 4.36 out of 5 Stars
57k

"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
Original recipe yields 8 servings (1 9x13-inch dish)

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 483 calories; 30.7 47.3 7.8 106 194 Full nutrition

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Reviews

Read all reviews 38
  1. 47 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
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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Newest

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...

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...

Wow it is great!!!

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

I added a little more masrcapone and more salt. I think this recipe needs 2 sticks of butter. Spread out over 14 people it's a reasonable amount of butter. I read some reviews that said the po...

I made the mascarpone potatoes for a large Easter meal and they were wonderful! I followed the recipe exactly but noted several problems with the recipe as posted: (1) it does not list specific...

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...

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

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!