Mascarpone Mashed Potatoes


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I’ve officially cracked the code on the most epic Mascarpone Mashed Potatoes on the planet! You’re welcome.

Mascarpone Mashed Potatoes from (@whatsgabycookin)

Mashed Potatoes are an essential part of Thanksgiving! They’re right up there with an Herb Roasted Turkey. Because let’s be really honest with ourselves… it’s all about the potatoes and the gravy. 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.

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

The Best Mashed Potatoes

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Gaby Dalkin
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  • 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
The Best Mashed Potatoes: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. Lisa

    I have a ricer. I hope it’s delish, am serving it to Oma and Opa (Papa)!, Happy Thanksgiving!

  2. Noe

    Hi Gaby!
    I noticed that you don’t require warming up the butter and the cream prior to adding them to the mashed potatoes. Should they be room temp/softened at least?

    • Gaby

      I don’t think it’s needed – the warmth from the potatoes heats them up

  3. Kara

    OMG, you cracked my code. I have been using Marscapone cheese for years. My Father-in-Law will not eat anyone else’s mashed potatoes but mine. He told me he does not want to know what I do, but they are the best hands down!

  4. Emilee Harris

    Using a potato masher instead of a ricer since that’s what I have on hand. Is it better to peel the potatoes before or after cooking? *Asking for a friend* ;O)

  5. Kathy

    Can’t wait to try these for Thanksgiving and I have marscapone cheese left from your Eggplant Rolatini recipe I made last week…which was delicious by the way!!

  6. Lex

    Hi Gaby, can I make this one day in advance? If so, what would be good reheating instructions to serve right before thanksgiving dinner?

    • Gaby

      Yes!! you can re-heat in a slow cooker if you want day of – but don’t add chives until serving

    • devon

      can you give instruction on reheating in slow cooker please

    • Gaby

      just pop them into a slow cooker, add a few extra tablespoons of heavy cream, and keep it on low heat until warmed through

  7. Starla Henderson

    Great ideas will definitely try this haven’t cooked much with mascarpone but it looks delicious

  8. AVy

    Is ok it to used Idaho potato’s instead? I didn’t see any Yukon golds at my supermarket.