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…
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.
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.
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.
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:
- Pineapple Baked Ham
- Dutch Oven Herb Butter Turkey Breast
- Red Wine Braised Short Ribs
- Pork Tenderloin with Gravy
Frequently Asked Questions
Yukon gold and red potatoes work well too!
– 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.
Cream cheese is a good substitute!
Garlic (fresh or powder), onion powder, smoked paprika, seasoned salt (will make it more salty), or herbs such as thyme, parsley, and rosemary.
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.
Other Potato Recipes
- Easy Potato Wedges
- Cheesy Garlic Scalloped Potatoes
- Roasted Garlic Parmesan Potatoes
- Roasted Baby Potatoes
- Loaded Baked Potato Salad
- Grilled Fingerling Potatoes with Bacon Vinaigrette
- BBQ Chicken Baked Potato
- Crispy Baked Potato Skins
- French Potato Salad (by This Healthy Table)
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Mascarpone Mashed Potatoes
- 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!