Mascarpone Mashed Potatoes

(from castro15’s recipe box)

Categories: Sides


  • 5 lbs. russet potatoes, peeled and halved lengthwise
  • 1/2 cup mascarpone cheese, at room temp
  • 1 egg yolk
  • 3/4 cup milk
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper, plus more to taste
  • 1/8 tsp cayenne pepper, or to taste
  • 1 cup butter, at room temp and cut into chunks


  1. Bring potatoes to a boil in a large pot of salted water, then reduce heat to medium-low. Cook until very tender, 15-20 minutes. Transfer to a colander and drain thoroughly, about 5 minutes.

  2. Preheat oven to 425. Stir together mascarpone and egg yolk with a wooden spoon or spatula in a small bowl until smooth. Stir in milk and whisk until smooth. Season with salt, black pepper, and cayenne.

  3. Transfer potatoes to a very large bowl. Add butter. Season with additional salt and black pepper, if desired. Mash together with a potato masher until fluffy. Stir in mascarpone mixture.

  4. Spread potatoes into a 9×13-inch baking dish. Smooth top, then use tip of a spatula to lightly press and lift potatoes to create small peaks and valleys for browning.

  5. Bake until heated through and top is golden brown, 20-25 minutes. Garnish with sliced green onions and red pepper flakes.

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