*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.
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.
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!
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.
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.
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.