Serve up a slightly different mashed potato at this year’s Thanksgiving table by making these delicious Mascarpone Mashed Potatoes! Mascarpone cheese adds that extra creaminess that you need to make your mashed potatoes perfect! Everyone will love them!
Over the years, I have learned that everyone’s Thanksgiving table has different items. One thing that seems to ring common among most tables though is a heaping bowl of delicious mashed potatoes. We like to add a little extra creaminess into our mashed potatoes and I wanted to share my recipe for mascarpone mashed potatoes with you.
Mascarpone cheese is made from cream and is super easy to spread. You probably know it best from Tiramisu desserts but it is also used in place of butter or Parmsan cheese in many risotto dishes. I use it in my mashed potatoes because it adds a nice richness and little extra creaminess. Yummy!
What You’ll Need:
2 1/2 lbs Yukon Gold potatoes, well cleaned
3 Tbsp unsalted butter
1 cup half and half {whole milk works in a pinch}
1 Tbsp salt
4 oz Mascarpone cheese, softened
Let’s Make It:
1) Add the potatoes to a large pot and fill with cold water to just over an inch above the potatoes. Stir in the salt. Cover and bring to low boil. Simmer for about 30 minutes or until a fork easily pierces the potatoes.
2) While the potatoes cook, warm your butter and half and half {separately} over a very low heat. The idea is to get these items just warm and not actually hot.
3) Drain and peel the potatoes. Using your choice of masher, mash the potatoes in {or into} the cooking pot.
4) Add the warmed butter and stir. Once the butter is absorbed, add in the half and half and stir gently. Let stand for 1-2 minutes.
5) Gently stir in the Mascarpone cheese. Transfer to a serving bowl and add any desired garnish.
What is your favorite way to enjoy mashed potatoes? Are they a staple on your Thanksgiving table?
If you loved the best mashed potatoes recipe, check out these:
- Loaded Mashed Parsnips and a New Kitchen
- Mini Hasselback Potatoes
- https://umamigirl.com/salt-and-vinegar-broiled-fingerling-potatoes/
What you’ll need for this recipe:
- Large pot
- Saucepan
- Masher
- Serving dish
- 2½ lbs Yukon Gold potatoes, well cleaned
- 3 Tbsp unsalted butter
- 1 cup half and half {whole milk works in a pinch}
- 1 Tbsp salt
- 4 oz Mascarpone cheese
- Add the potatoes to a large pot and fill with cold water to just over and inch above the potatoes. Stir in the salt. Cover and bring to low boil. Simmer for about 30 minutes or until a fork easily pierces the potatoes.
- While the potatoes cook, warm your butter and half and half {separately} over a very low heat. The idea is to get these items just warm and not actually hot.
- Drain and peel the potatoes. Using your choice of masher, mash the potatoes in {or into} the cooking pot.
- Add the warmed butter and stir. Once the butter is absorbed, add in the half and half and stir gently. Let stand for 1-2 minutes.
- Gently stir in the Mascarpone cheese. Transfer to a serving bowl and add any desired garnish.
We usually just have the traditional mashed potatoes with gravy but I love your idea of adding Mascarpone cheese!
Ooooh I bet the mascarpone makes them very creamy! Thanks for the great idea! pinning
The mascarpone does make them super creamy. I love adding it into potatoes.
I am a mashed potato lover so I’m sure I would LOVE this dish! Pinned to my Side Dishes Board while I was here tonight 🙂
Shauna @ The Best Blog Recipes
OMG, I love mash potatoes SO MUCH! I need to try this recipe, ASAP! Thanks for sharing and pinned to my Thanksgiving recipe board! 🙂
Yum these look creamy and delicious. Every time I see the word mascarpone I think of Giada from Food Network and I know it’s going to be good!