This recipe of Mashed Potatoes with Mascarpone will transform your mashed potatoes from ordinary to ‘out of this world’. A match made in heaven; but don’t be fooled it is still a side dish, not a main dish.
For a moment, think about the carb side dishes you can pick as part of your dinner. See them in front of you: rice in various colors, pasta in all shapes and sizes, grits, grains, like farro, quinoa, couscous, potatoes, boiled, baked, mashed or smashed and more. Oh yeah, and you cannot add any major ingredients required to influence the flavor. Would potatoes among your top picks? For me, that is a definite ‘yes’ and a specific ‘yes’ to the mashed potatoes.
Mashed potatoes only need a little bit of milk, salt and pepper to become one of the most satisfying dishes. All the other carb choices are absolutely great, but need a little assistance from additional major ingredients to make them shine. Even a superb caio e pepe needs cheese, an ingredient that has a much stronger flavor influence than the milk in mashed potatoes.
What I am trying to say is that it amazes me how fantastic mashed potatoes are with basically 1 major ingredient: potatoes. Granted in this recipe Mashed Potatoes with Mascarpone, I have added a little bit of mascarpone, just to enrich the already addictive flavor. Even without the mascarpone, mashed potatoes are divine.
Let’s make perfect mashed potatoes:
- Use the right potatoes; Russet of Yukon Gold. My preference is Russet, in case you’re wondering.
- Cook them long enough.
- Don’t mash them, but use a potato ricer. A potato ricer is a relatively inexpensive kitchen tool and it makes superior mashed potatoes. No lumps and a lot of delicious fluff. No need for a mixer, just the ricer and a spoon to mix it all together.
Most mashed potatoes recipes require you to add butter, but my Mashed Potatoes with Mascarpone can do without, because you have the mascarpone.
Once you have made your mashed potatoes, spoon it in a serving dish and top with optional garnishes, such as a dollop of mascarpone, freshly ground black pepper or some chopped chives.
Mashed Potatoes with Mascarpone
- 1.5 – 2 pounds russet potatoes peeled
- 1/2 cup milk lukewarm
- 3-4 tablespoons mascarpone
- salt and pepper
- Cut the peeled potatoes in quarts or smaller. Cook until a knife easily goes through the potato. This is approx. 30 minutes, but may take longer, depending on the size of your potato chunks.
- When the potatoes are ready, drain them in a colander.
- Transfer the potatoes to the ricer and keep that tool above the pot in which you cooked the potatoes.
- Add the milk and mascarpone and mix with a spoon. Allow the potatoes to absorb the liquid.
- Taste and season with salt and as needed. Add some nutmeg if you like.
- Spoon the mashed potatoes in a serving dish and top with optional garnishes, such as a dollop of mascarpone, freshly ground black pepper or some chopped chives.