Mascarpone Mashed Potatoes

Name: Mascarpone Mashed Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 1 9x13-inch dish
Ingredients: 4 ½ pounds russet potatoes, peeled and halved lengthwise; ½ cup mascarpone cheese at room temperature; 1 egg yolk; ¾ cup milk; salt and freshly ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 1 cup butter, cut into chunks

Rating: 4.4 stars

67 Ratings
50 Reviews
10 Photos

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.

By Chef John

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Recipe Summary

prep:

15 mins

cook:

35 mins

additional:

5 mins

total:

55 mins

Servings:

Yield:

1 9x13-inch dish

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

4 ½ pounds russet potatoes, peeled and halved lengthwise
½ cup mascarpone cheese at room temperature
1 egg yolk
¾ cup milk
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup butter, cut into chunks

Directions

Step 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.

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Step 2

Preheat oven to 425 degrees F (220 degrees C).
Step 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.
Step 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.
Step 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.
Step 6

Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

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.

Nutrition Facts

Per Serving:

483 calories; protein 7.8g 16% DV; carbohydrates 47.3g 15% DV; fat 30.7g 47% DV; cholesterol 105.9mg 35% DV; sodium 194.1mg 8% DV. Full Nutrition

Reviews (50)

Most helpful positive review

mickdee

04/08/2014

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. Read More

Helpful

(17)

Most helpful critical review

clarkconn

12/25/2014

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. Read More

Helpful

(3)

67 Ratings

5 star values: 41
4 star values: 15
3 star values: 8
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

mickdee

04/08/2014

Helpful

(17)

SARGENCA

11/28/2014

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! Read More

Helpful

(12)

ALEJANDRA CASTILLO

10/21/2013

Wow it is great!!! Read More

Helpful

(8)

Kathy11

11/22/2017

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 potatoes were watery. No matter what recipe I follow I return the potatoes to the pot after draining and mash them there allowing them to dry off a bit. The steam they let off keeps them from being watery. Read More

Helpful

(7)

Carm Moscarello

10/13/2013

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

Helpful

(7)

rowemorr

03/27/2016

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 amounts of salt & pepper. I added 1 tsp of each to the mascarpone/egg yolk/milk mixture then salt to taste AFTER combining the mascarpone mixture with the potatoes and butter. The potatoes were perfectly seasoned as a result. (2) The recipe calls for seasonings (salt pepper) twice - once when mixing the mascarpone/egg yolk/milk and again when combining this mixture with the potatoes and butter. I wonder if the second addition of seasonings is a mistake - except for salt to taste. I accidentally used 8 oz. (1 cup) of mascarpone instead of 1/2 cup and the potatoes turned out fine. I also used a hand mixer to whip the potatoes rather than whisking by hand (I'm not a fan of lumpy potatoes.) Be sure to view Chef John's video on making the potatoes and use 4-1/2 lb. of large russets as he suggests. Thanks for a great recipe! - it's easy to make and delicious. Read More

Helpful

(5)

clarkconn

12/25/2014

Helpful

(3)

Meg Mae

12/24/2015

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

Helpful

(2)

LibertyBelle78

12/30/2013

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. Read More

Helpful

(2)

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Nutritional Information

Mascarpone Mashed Potatoes

Servings Per Recipe: 8
Calories: 483.1

% Daily Value *

protein: 16 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 13 %

sugars:

fat: 47 %

saturated fat: 93 %

cholesterol: 35 %

vitamin a iu: 20 %

niacin equivalents: 29 %

vitamin b6: 56 %

vitamin c: 24 %

folate: 10 %

calcium: 9 %

iron: 13 %

magnesium: 22 %

potassium: 31 %

sodium: 8 %

thiamin: 1 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Mascarpone Mashed Potatoes

1 of 50

All Reviews

mickdee

04/08/2014

Helpful

(17)

SARGENCA

11/28/2014

Helpful

(12)

ALEJANDRA CASTILLO

10/21/2013

Wow it is great!!!

Helpful

(8)

Kathy11

11/22/2017

Helpful

(7)

Carm Moscarello

10/13/2013

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

Helpful

(7)

rowemorr

03/27/2016

Helpful

(5)

clarkconn

12/25/2014

Helpful

(3)

Meg Mae

12/24/2015

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

Helpful

(2)

LibertyBelle78

12/30/2013

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.

Helpful

(2)