Remember that time I told you guys I had cracked the code on the most epic Mascarpone Mashed Potatoes on the planet? No? That’s because it literally just happened. Like right this second / okay maybe it was last week. Either way, it’s right in the nick of time for Thanksgiving. You’re welcome.
First we had the Herb Roasted Turkey – and now we’re jumping over to Mashed Potatoes. It’s the right thing to do. Because let’s be really honest with ourselves… it’s all about the potatoes. These Mascarpone Mashed Potatoes are priceless on their own as they are fluffy, laced with cheese and taste like heaven… but imagine them doused with a giant spoonful of the Gravy from the Herb Roasted Turkey!!!! It’s like the most amazing date you’ve ever gone on in your life. Cheese, herbs, potatoes, and more cheese… I mean, what else in life could you possible ask for???? (maybe new episodes of Game of Thrones year round #justsaying)
There are 2 things to keep in mind when you’re whipping these up. One – get a ricer. It’s going to make your life easier, it’s going to make your potatoes perfectly smooth and it’s going to give you a slight arm workout which, in my mind, is much appreciated considering the amount of calories I consume at Thanksgiving dinner.
Two. Go for the gold. Yukon Golds. They are available at every market and they are my favorite potato to use for this recipe because they don’t dry out when boiled and they are a bit creamier which obviously makes for better mashed potatoes. Obvi.
And whatever you do – don’t forget the Mascarpone because it’s my secret to the best tots on the planet
- 3 pounds Yukon Gold potatoes
- 8 tablespoons heavy cream or whole milk, more if needed
- 3 tablespoons unsalted butter
- 4 tablespoons shredded Parmesan cheese
- 4 tablespoons Mascarpone cheese
- kosher salt and freshly cracked black pepper to taste
- freshly chopped chives
- 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 fold in the chopped chives