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Mascarpone Mashed Potatoes

Introducing Mascarpone Mashed Potatoes. The creamiest, most flavorful, melt-in-your-mouth mashed potatoes made with mascarpone cheese, parmesan cheese and cream.

It took me a little while to discover the loveliness of mascarpone cheese in mashed potatoes. And now that I have, I would never go back…

A bowl of mascarpone mashed potatoes topped with fresh thyme

You guys loved my Instant Pot Garlic Mashed Potatoes. I mean, who can deny that garlic goodness infused in mashed potatoes…

Now get ready for a slightly different spin, yet still similarly delicious Mascarpone Mashed Potatoes.

Mashed Potatoes with Mascarpone Cheese

I had some of the best mashed potatoes in my life at this fancy Italian restaurant about 30 minutes away from our home when we went there to celebrate our five year wedding anniversary.

Something about extremely creamy texture and that deep incredible flavor made my eyes widen in awe when I took the first bite.

And then I kept oo-ing and ah-ing every time I took another bite about how delicious it is.

When I asked the waitress what’s in it, she said mascarpone cheese. That’s when I knew I had to recreate it.

Trust me when I say your life would not be the same after a bite of these Mascarpone Mashed Potatoes…


While mascarpone cheese is the key ingredient, I knew it needed more than just mascarpone cheese to make the mascarpone mashed potato tastes the glorious way it did.

Top down view of a black bowl of mascarpone mashed potatoes topped with herbs

After a few trial and errors, here’s what I decided are the ingredients needed to make Mascarpone Mashed Potatoes:

  • mascarpone cheese – it usually comes in a tub and it’s kinda like a cream cheese texture. It has a hint of sweetness in it.
  • heavy cream – provides the rich and creamy texture
  • parmesan cheese – brings a lot of yummy flavors and also help salt the mascarpone mashed potatoes
  • salt – opens up all the flavors while adding saltiness to the potatoes
  • salted butter – brings in another layer of delicious flavor

How to Make Mascarpone Mashed Potatoes

To make Mascarpone Mashed Potatoes, the only kitchen equipment you need is a big pot that can take on 2.5 lbs of russet potatoes.

I typically like to peel and cut a big russet potatoes into 3 or 4 pieces. If you like potatoes with skin on, you do not need to peel them, or you can peel them halfway so you can have some but not all of the skin. Doing this will give your Mascarpone Mashed Potatoes some nice texture.

I typically recommend cutting the potatoes into smaller pieces so that it cooks faster. If you are not cutting them into smaller pieces, then you will need to boil the potatoes slightly longer.

Once water in the pot comes to a boil, bring potatoes to boiling water and let it cook for 10 minutes, or until potatoes are soft and can be easily pierced with a fork.

When potatoes are done, mash it with a masher or an electric hand mixer.

Mashing potatoes with a potato masher
Mashing potatoes with a potato masher

Then add all the yummy ingredients that will make the Mascarpone Mashed Potatoes the amazingness that it is: heavy cream, parmesan cheese, butter, salt, and of course, BRING ON THAT MASCARPONE.

Mix it up some more until potato is smooth, creamy, and everything is blended together.

If a potato masher is taking a while to get your Mascarpone Mashed Potatoes smooth and creamy, I sometimes will use an electric hand mixer to mashed up my potatoes.

Adding cream, mascarpone cheese, parmesan cheese to mashed potatoes

When it is done, Mascarpone Mashed Potatoes should be creamy, soft, fluffy, and packed with complex, delicious flavors.

One bite into it and it just melts in your mouth.

It tastes heavenly…out-of-this-world delicious!

If you are a mashed potatoes fan, you totally need to try this Mascarpone Mashed Potatoes.

So yum, so satisfying, so dang addictive! 💛

Dishes that goes great with it

Mascarpone Mashed Potatoes are the perfect, slightly fancier potatoes to serve during the Christmas and Thanksgiving holidays.

Although we like it so much we make it for our regular dinner meals as well!

It’s the perfect side dish that will go great with these classic meat dishes:

Have Leftovers?

If you have leftover mashed potatoes, repurpose them by making Mashed Potato Soup! Such a hearty and flavorful soup recipe using mashed potatoes and ready under 15 minutes!

Frequently Asked Questions

What other types of potatoes can I use?

Yukon gold and red potatoes work well too!

How do I cook the potatoes in the Instant Pot instead of stovetop?

– Add potato pieces to Instant Pot and submerge 3/4 of the potatoes in water.
– Pressure cook on high for 10 minutes. Make sure to move valve to sealing position when pressure cooking.
– When complete, release pressure. Open lid and drain water from potatoes.

What can I use to substitute mascarpone cheese?

Cream cheese is a good substitute!

Other spices you would recommend adding to the mashed potatoes?

Garlic (fresh or powder), onion powder, smoked paprika, seasoned salt (will make it more salty), or herbs such as thyme, parsley, and rosemary.

Can I make ahead? How do I reheat?

Absolutely! Make ahead and store mashed potatoes in refrigerator or even freezer. If storing in freezer, bring mashed potatoes to refrigerator at least 24 hours prior to serving so that it would be completely defrosted. To heat mashed potatoes, microwave it. Or, transfer potatoes to an oven safe dish, cover with aluminum foil, and heat in the oven under low heat (325℉). Heat time will depend on the type of dish used, but it could range from 25-40 minutes.

A bowl of mascarpone mashed potato

Other Potato Recipes

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A bowl of mashed potatoes

Mascarpone Mashed Potatoes

Mashed potatoes made with mascarpone cheese, parmesan and cream. So creamy and incredibly flavorful! The classic potato side dish with a delicious twist…perfect for the holiday dinners!
4.80 from 5 votes
Print Pin
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 207kcal
Author: MinShien


  • 2.5 lbs russet potatoes
  • 1/4 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese
  • 1 tsp salt or more to taste
  • 2 tbsp salted butter


  • Peel and slice each russet potato into 2-3 pieces.
  • Bring water to boil in a large pot, then add potatoes. Cook potatoes for 10 minutes, or until they are soft and easily pierced with a fork. Drain water from potatoes.
  • Using a potato masher or electric whisk, mash potatoes until they are fine.
  • Add mascarpone cheese, heavy cream, parmesan cheese, 1 tsp sale, and 1 tbsp butter. Mash until everything is combined into the potatoes.
  • Taste and add more salt if desire.
  • Serve and enjoy!


To cook potatoes in Instant Pot: 1) Add potato pieces to Instant Pot and submerge 3/4 of the potatoes in water. 2) Pressure cook on high for 10 minutes. Make sure to move valve to sealing position when pressure cooking. 3) When complete, release pressure. Open lid and drain water from potatoes.


Calories: 207kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 380mg | Potassium: 600mg | Fiber: 2g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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Recipe Rating


  1. Allie Chatham says:

    5 stars
    I made these as a side with the Classic Pot Roast, and they were delicious! Creamy, savory and flavorful. I’m looking forward to the leftovers. 🙂

    1. Joyous Apron says:

      Thank you for sharing, Allie! I love a good mashed potato dish!

  2. 5 stars
    Easy to make, smooth and delicious! I served them as a side with a beef roast, with carrots on the side, also. Great recipe!!

    1. Joyous Apron says:

      YUM!! Thanks Lisa, glad you love it!