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.

Creamy Mascarpone-Mashed Potatoes Recipe
Photo: Victor Protasio
Hands On Time:
20 mins
Total Time:
45 mins


  • 4 pounds Yukon Gold potatoes, peeled and cut into 1-in. pieces

  • 3 tablespoons plus 1¾ teaspoons kosher salt, divided

  • 1 cup whole milk

  • ½ cup heavy whipping cream

  • 6 tablespoons unsalted butter, plus more (melted) for serving

  • ½ cup mascarpone cheese

  • Finely chopped fresh chives, for serving


  1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 3 tablespoons salt and bring to a boil over high. Reduce heat to medium; simmer potatoes until very tender when pierced with a fork, 18 to 20 minutes.

  2. Meanwhile, heat milk, cream, butter, and remaining 1¾ teaspoons salt in a small saucepan over medium. Cook, stirring occasionally, until butter melts, about 4 minutes. Keep warm over low until ready to use.

  3. Drain potatoes well and return to pot. Heat potatoes over medium, stirring occasionally, until moisture has mostly evaporated, 1 to 2 minutes. Working in batches, press potatoes through a potato ricer into a large bowl, or mash potatoes with a potato masher.

  4. Pour milk mixture over mashed potatoes in 3 additions, stirring gently until smooth and combined after each addition. Fold in cheese until evenly incorporated. Transfer to a serving bowl and top with more melted butter and chives.

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.

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