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.
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.
While Mascarpone cheese is the key ingredient, I knew it needed more than just Mascarpone cheese to make the mashed potato taste the glorious way it did.
Here are all the other ingredients that you need for the potatoes:
- mascarpone cheese
- heavy cream – provides the rich and creamy texture
- parmesan cheese – brings a lot of yummy flavors and also help salt the mashed potatoes
- salt – opens up all the flavors while adding saltiness to the potatoes
- butter – brings in another layer of delicious flavor
How to Make It
To make Mascarpone Mashed Potatoes, all 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.
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 may need to boil it 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.
Then mix it up some more until potato is smooth, creamy, and everything is blended together.
Such a fun twist to the classic potato side dish!
So yum, so satisfying, so dang addictive! 💛
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 or cover with aluminum foil and heat in the oven under low heat (325℉). Heat time will depend on the type of dish used.
Other Potato Recipes
- Easy Potato Wedges
- Cheesy Garlic Scalloped Potatoes
- Roasted Garlic Parmesan Potatoes
- Loaded Baked Potato Salad
- Grilled Fingerling Potatoes with Bacon Vinaigrette
- BBQ Chicken Baked Potato
- French Potato Salad (by This Healthy Table)
If you make this recipe, comment below and let me know what you think! Also, don’t forget to take a picture and tag me on Instagram, because I WANNA SEE!!
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. Mashed until everything is combined into the potatoes.
- Taste and add more salt if desire.
- Serve and enjoy!