I’ve officially cracked the code on the creamiest Mascarpone Mashed Potatoes on the planet! You’re welcome.
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????
There are absolutely some tips and tricks to keep in mind when you’re whipping these up.
What is the best potato for mashing?
Without a doubt, you’ll want to go for a Yukon gold. 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.
How long do I boil potatoes?
Depends on how you cut the potatoes? I cut them into large chunks about 1-2 inches and those typically take 15 minutes to boil. You’ll know when they are done when you can easily pierce them with a knife and the knife goes right through. Be careful not to over-boil the potatoes!
Do I need a potato ricer?
You don’t NEED ricer, but it certainly makes it easier and smoother. I have this ricer and honestly it makes the best mashed potatoes and it’s inexpensive! 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.
What makes mashed potatoes creamy?
For me it’s all about the Mascarpone cheese. It’s my secret to the best mashed potatoes on the planet. If you can’t find mascarpone cheese, cream cheese is a great substitute.
Can I make mashed potatoes ahead of time?
These are great to make ahead and hold really well, just skip the chives until you’re ready to serve. I like to make these a day ahead of time if I’m pressed on time, and re-heat them in a crockpot before dinner.
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!
4 of my favorite spins on the Traditional Mashed Potatoes:
- Cacio e Pepe – add an additional 1 cup of shredded parmesan cheese and 1-2 tablespoons of freshly cracked black pepper.
- Herby Olive Oil – add 1 cup of chopped parsley and chives and fold in 2-3 tablespoons of olive oil.
- White Cheddar – fold in 1-2 cups of shredded white cheddar
- Bacon and Scallion – add 4 strips of cooked and crumbled bacon and 4-5 thinly sliced scallions.
The Best Mashed Potatoes
- 3 pounds Yukon Gold potatoes
- 1/2 cup heavy cream or whole milk, plus more if needed
- 3 tablespoons unsalted butter
- 4 tablespoons shredded Parmesan cheese
- 4 tablespoons Mascarpone cheese
- 2 cloves garlic, finely chopped
- 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. Alternatively, if you don't have a ricer, mash the potatoes with a masher and place back into the warm pot
- Add the cream, butter, Parmesan, mascarpone and garlic and stir to incorporate. Season with salt and pepper and fold in the chopped chives before serving.