Creamy Mascarpone Mashed Potatoes

A luscious whipped rendition of the standard side dish, with no milk or cream added but rather mascarpone.

Mascarpone adds creamy richness or a pleasant tang, if you would, and a silky texture.

Read More About Cooking With Potatoes

Mascarpone has a melt-in-your-mouth quality. It is an Italian style cream cheese that has a softer texture compared to the American version.

Creamy Mascarpone Mashed Potatoes are a great comfort meal by itself, but will make the perfect side dish for chicken, beef or fish. Like this Oven-Baked Pecan Crusted Salmon.

Creamy Mascarpone Mashed Potatoes

2 pounds Yukon Gold potatoes, cut into 1-inch chunks

1/2 cup mascarpone cheese

1 tablespoon garlic, minced (about 2 large cloves)

3 tablespoons butter

2 green onions, diced into small pieces

1/4 – 1/2 cup chicken broth – Find a Homemade Chicken Broth Recipe HERE

Himalayan salt, to taste

Cut potatoes with skin on into 1-inch chunks. place cut potatoes into a large pot and rinse a few times with cold water. Drain water completely.

Refill pot with cold water to a few inches above cut potatoes. Place pot on oven burner set to high heat. Bring to a boil. Reduce heat to medium and cook potatoes until tender, about 15-20 minutes.

Drain cooked potatoes in a strainer. Set aside. Return pot to burner. Add butter and melt. Add garlic and sauté until fragrant.

Remove pot from heat. Add mascarpone cheese and cooked potatoes. Using a potato masher, mash potatoes while making a mix in motion.

After potatoes are mashed and mix with cheese and sautéed garlic, add salt and pepper to taste. Add chopped scallions and mix in. Take care not to over mix.

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