Creamy Mascarpone-Mashed Potatoes
Hello, it’s mashed potatoes calling, wondering where mascarpone has been their entire lives. After trying this luscious whipped rendition of the standard side dish, you might be wondering the same thing, too. All the familiar gang is here, like milk, heavy cream, and butter, but mascarpone adds welcome richness and contributes something uniquely extra to the silky texture of the mash. Pro tip: A potato ricer is the key to getting fluffy—not gummy—mashed potatoes, but if you don’t have one, a masher will do. Or, use your electric mixer’s whisk attachment for half the potatoes, and mash the remaining half.
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Recipe Summary
Ingredients
Directions
Tips
Mashed potatoes can be made up to 2 days in advance. Reserve and refrigerate 1 cup cooking water. Let mashed potatoes cool to room temperature, about 30 minutes. Refrigerate in an airtight container. Reheat in a pot over medium-low, stirring often and gradually stirring in some reserved cooking water, until creamy and warmed through, about 10 minutes.
