My creamy Mascarpone Mashed Potatoes are easy to make and the perfect side dish for your dinner table. Whether you’re making these for a weeknight, Sunday supper or a holiday dinner these creamy mashed potatoes are an elegant update on a classic side dish.
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Mashed potatoes are fairly simple to make but with a few techniques you can take your mashed potatoes from good to sublime. To ensure great mashed potatoes you’ll want to rinse your cubes potatoes twice, first before cooking and then again after they are fully cooked and drained. A technique I learned from The Food Lab by J.Kenzi Lopez-Alt (a book I think every home cook should have) this reduces excess startch that can lead to gummy mashed potatoes.
The second technicque is warming your milk and butter together in a small pan while your potatoes cook, this ensures an even butter distribution throughout your mashed potatoes. For more great side dishes take a look and my Mashed Potatoes with Leeks, Herbed Pommes Anna, Chipotle Mashed Sweet Potatoes and Sweet Potato Gratin.
Ingredients
- Potatoes (Russet or yukon gold)
- Whole milk
- Butter
- Mascarpone cheese
- Parmesan cheese
- Kosher salt
- Ground black pepper
- Fresh thyme
Cooking Tips
- Instead or thyme feel free to substitute your favorite fresh herbs like rosemary, chopped chives, or parsley
- If you want an extra smooth and creamy texture you can use a potato ricer instead of mashing them
- For the best texture I recommend using either yukon gold potatoes(my personal favorite) or russet potatoes
- If youdon’t have mascarpone you can substitute an equal amount of cream cheese (softened to room temperature)
- Stir in roasted garlic for an additional flavor boost
How to Make Mascarpone Mashed Potatoes
Peel and dice the potatoes into 1 inch cubes or chunks. Place the diced potatoes in a colander and rinse with cold water. Transfer the diced potatoes to a large saucepan, adding enough cold water to the pot to cover the potatoes by 1 inch.
Bring the pot to a boil over high heat and cook the potatoes for 15 minutes or until the potatoes are tender when pierced with a fork. While the potoatoes are cooking heat the milk and butter over low heat. Ensure the butter has melted and stir together.
Drain the potatoes in a colander and rinse under running water. Return the potatoes to the large pot and mash using an immersion blender (one of my favorite kitchen tools), ricer or potato masher. Stir in the milk and butter mixture, mascarpone, parmesan cheese, thyme,salt and pepper. Season with additional salt and pepper if needed, garnish with fresh herbs and serve as desired.
What to Serve with Mascarpone Mashed Potatoes
Mashed potatoes are one of the most versatile side dishes and are a great match with a wide variety of meals (and one of the best Thanksgiving Side Dishes!). Serve these Leek Mashed Potatoes with easy and elegant dinners like my Garlic Herb Lamb Chops or Pan Roasted Chicken Thighs or comforting classics like Beer Braised Short Ribs or Creamy Pork Tenderloin with Mushrooms.
Storage
Store leftover mashed potatoes in an airtight container for up to 3 days.
If you like these Mascarpone Mashed Potatoes be sure to take a look at some of my other recipes!
Maple Balsamic Brussels Sprouts
If you make these Mascarpone Mashed Potatoes please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Mascarpone Mashed Potatoes
Equipment
- 1 large pot
- 1 small saucepan
- 1 colander
- 1 stick blender, ricer or masher
Ingredients
- 2.5 pounds potatoes, russet or yukon gold peeled and cubed
- 1 cup whole milk
- 4 tbsp butter
- 4 oz mascarpone cheese approximately 1/2 cup
- 1/4 cup parmesan cheese finely grated
- 1 tsp kosher salt or to taste
- 1 tsp ground black pepper or to taste
- 1 tbsp fresh thyme
Instructions
- Peel and dice the potatoes into 1 inch cubes. Place the diced potatoes in a colander and rinse with cold water.
- Transfer the diced potatoes to a large saucepan, adding enough cold water to the pot to cover the potatoes by 1 inch.
- Bring the pot to a boil over high heat and cook the potatoes for 15 minutes or until the potatoes are tender when pierced with a fork.
- While the potoatoes are cooking heat the milk and butter over low heat. Ensure the butter has melted and stir together.
- Drain the potatoes in a colander and rinse under running water. Return the potatoes to the large pot and mash using a stick blender, ricer or masher.
- Stir in the milk and butter mixture, mascarpone, parmesan cheese, thyme,salt and pepper. Season with additional salt and pepper if needed and serve as desired.
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Dana says
These were the creamiest mashed potatoes I’ve ever had!