Yup, I said it. These are the world best mashed potatoes.
I know there is a lot of debate about who makes the best mashed potatoes, what kind of potatoes to use, what kind of masher you use and so on… Well, after a few weeks of testing mashed potato recipes in preparation for Thanksgiving, I’ve finally settled on my favorite. It’s super smooth, creamy, buttery, and not the least bit dry. Some people are pretty insistant on using Russett Potatoes for mashed potatoes, but I’ve found that Yukon Golds are creamier and don’t dry out when boiled so they make a delicious choice for mashed potatoes.
Another key to making the best mashed potatoes is using a ricer. It’s kinda like a giant garlic press but for potatoes. And once you force the potato through the ricer it’s perfect smooth and light and makes for a super easy time when incorporating the butter, cream and cheeses.
And the third trick is the addition of some mascarpone. I just added an extra creaminess to the mashed potatoes and then you get to make tiramisu with the leftover cheese!
The World Best Mashed Potatoes
Ingredients:
2 lbs Yukon Gold potatoes
6 tbsp heavy cream
2 tbsp unsalted butter
3 tbsp shredded Parmesan cheese
3 tbsp Mascarpone cheese
salt and pepper to taste
Directions:
Peel and dice potatoes, making sure all are in about 1 inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Add the cream, butter, Parmesan, mascarpone and stir to incorporate. Season with salt and pepper and serve.
Tags: creamy mashed potatoes, how to make mashed potatoed, mashed potato recipe, perfect mashed potatoes, potato dish, Side Dish, thanksgiving mashed potatoes, Thanksgiving Side Dish, the best mashed potatoes
My future FIL (retired chef) swears by a ricer, too!
I’M A BELIEVER.
My mouth is watering! Must try soon.
Yukon Golds are my choice for mashed potatoes as well, only I like mine lumpy
.
ButterYum
someone hand me a spoon, PA-LEASE! Looks delish!
Love that you use mascarpone! I have always put cream cheese in my mashed potatoes, but I think mascarpone is even yummier
I agree with you on the ricer. Best potatoes ever!!
Can I just dive in and swim around in those please?
Every cook needs a great recipe for mashed potatoes!
Gaby, This is a very timely piece. I just had a long conversation with some representatives from the Mennonite Community and the one dish they think represents them the best is: Mashed Potatoes. They love them. I would venture go guess that they have never added Parmesan or Mascarpone cheese. They usually use only margarine and salt.
Mascarpone in mashed potatoes? Yes, please! I can only begin to imagine how creamy. This is heaven!
Mascarpone?! Great idea!
make these for thanksgiving for me please!
Getting a ricer has been on my “to-do” list for too long! Ok, I am getting one this weekend! These mashed potatoes looks great.
They look delicious! I LOVE Yucon Gold Potatoes.
mascarpone in mashed potatoes!! I love it! I am forever trying to remedy the dryness of mashed potatoes, so thank you a million for this post!
Best? Ever? I’ll have to take you for your word but I do agree a ricer is essential to creamy mashed. These do look mouth watering though!
I guess I will need to add a ricer to my christmas list. I saw it on another post somewhere so this has definitely convinced me:-). Love that you used the marscapone cheese – I bet it adds a ton of creaminess…mmmm. Would you even need gravy with these?
Mascarpone also makes for the creamiest potato gratin in the history of the world too!
Love the addition of marsarpone, I’ve used cream cheese but this would be better for sure. What brand of ricer do you use? I’m not so stoked with mine.
I wanted to make these for Thanksgiving. How much does this make and for how many people?
well they certainly look like they are the best.
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I prefer to use cream cheese instead of the marscarpone.