Best 7 Mascarpone Mashed Potatoes Recipes

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**Mascarpone Mashed Potatoes: A Creamy and Luxurious Side Dish**

Mascarpone mashed potatoes are a delectable dish that elevates the classic mashed potato to new heights of creaminess and flavor. Made with a combination of Yukon Gold potatoes, mascarpone cheese, butter, and a touch of garlic and nutmeg, these potatoes are incredibly smooth and rich, with a texture that melts in your mouth. Perfect for special occasions or everyday meals, these mashed potatoes are sure to impress your taste buds and leave you craving more.

In this comprehensive guide, you'll find two irresistible mascarpone mashed potato recipes. The first recipe is a classic version that uses simple, pantry-staple ingredients. For those who prefer a more decadent dish, the second recipe incorporates roasted garlic and truffle oil, adding an extra layer of umami and sophistication. Both recipes are easy to follow and can be tailored to your personal preferences, making them perfect for any home cook.

Whether you're a seasoned chef or a beginner in the kitchen, these mascarpone mashed potato recipes are sure to become a staple in your culinary repertoire. So, gather your ingredients, put on your apron, and let's embark on a journey of culinary delight.

Here are our top 7 tried and tested recipes!

MASCARPONE MASHED POTATOES



Mascarpone Mashed Potatoes image

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.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 55m

Yield 8

Number Of Ingredients 7

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

Steps:

  • 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.
  • Preheat oven to 425 degrees F (220 degrees C).
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 47.3 g, Cholesterol 105.9 mg, Fat 30.7 g, Fiber 3.3 g, Protein 7.8 g, SaturatedFat 18.6 g, Sodium 194.1 mg, Sugar 2.7 g

MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE



Mashed Potatoes with Roasted Garlic and Mascarpone Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Number Of Ingredients 7

3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
1 1/2 cups whole milk
6 cloves roasted garlic cloves, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper

Steps:

  • Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
  • While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

MASCARPONE AND CHIVES MASHED AND BAKED POTATOES



Mascarpone and Chives Mashed and Baked Potatoes image

This recipe comes from another Kindergarten teacher in my school. These are out of this world delicious and great with steaks or a prime rib dinner. If you need to, you can substitute cream cheese for the mascarpone.

Provided by Adria82

Categories     Mashed Potatoes

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs potatoes, peeled and quartered
8 ounces mascarpone cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup chives or 1 cup scallion, finely minced
1 cup parmesan cheese
1 teaspoon paprika
salt and freshly ground pepper

Steps:

  • Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until the potatoes are tender, 20-30 minutes. Drain thoroughly and return them to the pot in which they were cooked. Return to the heat briefly to evaporate any excess water that may still be clinging to the potatoes.
  • Using a hand-held electric mixer, beat the Mascarpone cheese and butter into the potatoes until thoroughly incorporated and fluffy. Beat in the chives or scallions and season with salt and pepper.
  • Transfer the potatoes to a shallow 1 1/2 to 2-quart gratin dish. Sprinkle the Parmesan over the top and then dust evenly with paprika. Cover the potatoes with plastic wrap and refrigerate for UP TO 48 hours before heating.
  • When ready to heat the potatoes, bring them to room temperature and preheat oven to 350°F Bake the potatoes until hot, puffed, and light brown on top, about 30 minutes. Serve at once.

MASHED POTATOES WITH GARLIC, MASCARPONE, AND CARAMELIZED LEEKS



Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks image

Categories     Cheese     Garlic     Potato     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Leek     Fall     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3 tablespoons butter
4 medium leeks (white and pale green parts only), halved lengthwise, rinsed, chopped (about 5 cups)
1/2 cup (or more) whole milk
12 garlic cloves, coarsely chopped (about 1/2 cup)
3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
3/4 cup mascarpone cheese* (about 6 ounces)

Steps:

  • Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
  • Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft, about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture to paste. Set aside.
  • Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes to same pot; mash until almost smooth. Add mascarpone and milk-garlic mixture; mash until smooth. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring and thinning with milk by 1/4 cupfuls if dry.) Top with leeks.
  • *Italian cream cheese; sold at many supermarkets and at Italian markets. If unavailable, blend 3/4 cup cream cheese with 3 tablespoons whipping cream and 1 1/2 tablespoons sour cream.

MASHED POTATOES WITH MASCARPONE



Mashed Potatoes with Mascarpone image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 6

3 pounds small Yukon Gold or Yellow Finn potatoes, scrubbed
2 bunches of scallions, white and tender green, cut into 1/2-inch pieces
2 teaspoons salt
1 1/2 cups mascarpone cheese (about 3/4 pound), at room temperature
1/4 cup finely chopped flat-leaf parsley
Freshly ground white pepper

Steps:

  • Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch. Add the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes.
  • Drain the potatoes, reserving 1 cup of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once.

GOURMET MASHED POTATOES (MASCARPONE POTATO PUREE)



Gourmet Mashed Potatoes (Mascarpone Potato Puree) image

This is the way I make mashed potatoes to accompany a special meal. My family goes crazy over these creamy mashed potatoes and no matter how much I make, I never seem to have any left over. This is fabulous with beautiful cuts of steaks. You could possibly sub cream cheese mixed with sour cream for the mascarpone cheese, although I have never made them this way.. There is, of course, a recipe for mascarpone cheese substitute here on Zaar.

Provided by NcMysteryShopper

Categories     Potato

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 lbs yukon gold potatoes, peeled and quartered
1 bunch scallion, white and tender green, cut into 1/2 -inch pieces (2 stalks with bulb will suffice)
3 tablespoons butter
1/4 cup mascarpone cheese
whole milk
2 teaspoons black truffle oil or 2 teaspoons white truffle oil

Steps:

  • Place potatoes and scallions in a pot and add water to cover potatoes by at least one inch. Bring to a boil and strain once the potatoes are fork soft.
  • Remove Scallions and discard.
  • Return potatoes to pot and add butter and mascarpone cheese.
  • Mash until smooth mixing in enough milk to thin to desired consistency.
  • Mix in truffle sauce; season with salt and pepper. Transfer to bowl.

MASCARPONE CHIVE MASHED POTATOES



MASCARPONE CHIVE MASHED POTATOES image

Categories     Potato     Side

Number Of Ingredients 9

3 pounds russet potatoes, peeled, cut in chunks
2 dried bay leaves
1 cup whole milk
1/4 cup chicken broth
6 ounces mascarpone cheese, room temperature
2 tablespoons butter, melted
1/4 teaspoon pepper
kosher salt, to taste
1/2 bunch chives (1/2 inch diameter), snipped

Steps:

  • Add potatoes to a stockpot with hot water. Add the bay leaves and 1 teaspoon of salt. Bring to a boil, then lower to simmer and allow to cook until very tender, approximately 20-30 minutes. While the potatoes cook, whisk together the milk, chicken broth, mascarpone, and butter in a oven-safe bowl that is large enough to add the potatoes to. Stir in the pepper. Once potatoes are tender, drain the water and discard the pay leaves. Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the mascarpone mixture. Stir to combine. Taste for seasonings and add salt, if desired. Bake covered with foil in a 350 degree oven until heated through. Stir in the chives. Serve. Note: Can be prepared ahead of time and stored in the refrigerator for up to 48 hours before baking.

Tips:

  • Use Yukon Gold or Russet potatoes for the best results.
  • Peel and cut the potatoes into uniform pieces so they cook evenly.
  • Boil the potatoes in salted water until they are tender but still hold their shape.
  • Drain the potatoes well and return them to the pot over low heat to dry out any excess moisture.
  • Mash the potatoes until smooth, then add the mascarpone cheese, butter, milk, salt, and pepper.
  • Beat the mixture on high speed until light and fluffy.
  • Serve the mashed potatoes immediately, or keep them warm in a slow cooker or oven.

Conclusion:

Mascarpone mashed potatoes are a delicious and elegant side dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste. Whether you like them creamy and smooth or chunky and rustic, these potatoes are sure to please everyone at the table. So next time you're looking for a new way to serve mashed potatoes, give this recipe a try.

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