Mascarpone Mashed Potatoes


  • 4 ½ pounds russet potatoes, peeled and halved lengthwise
  • ½ cup mascarpone cheese at room temperature
  • 1egg 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
  • Directions

  • Step 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.


  • Step 2

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

  • Step 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.

  • Step 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.

  • Step 5

    Spread mashed potatoes into a 9×13-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.

  • Step 6

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

  • Chef's Notes:

    You can make this ahead anytime during the day you plan to serve the potatoes. Just bake a little longer.

    For more color on top, you can broil the potatoes if desired.

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