Sunday, December 28, 2014

Mascarpone Mashed Potatoes

This updated version of the mashed potato was exactly what our Christmas menu needed!

Mascarpone Mashed Potatoes


4 1/2 pounds of russet potatoes, peeled and halved lengthwise (*I substituted with a package of frozen Ore Ida mashed potatoes and prepared according to package directions.)

1/2 cup mascarpone cheese at room temperature (*Mascarpone can be found in the deli section)

1 egg yolk

3/4 cup milk

salt and  black pepper to taste

1 pinch cayenne pepper, or to taste

1 cup butter, cut into chunks


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.

2.  Preheat oven to 425 degrees F  (220 degrees C)

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.

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.

5.  Spread the mashed potatoes into a 9x13-inch baking dish.

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

Servings 8
Prep Time 15 minutes
Cook Time 35 minutes
Reading in 55 minutes

I found it on


~  Patty  ~


  1. Sounds wonderful. I love your recipe shares! God bless your Christmas season.

  2. This is making my mouth water! Thanks for sharing.


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