The BEST Mascarpone Mashed Potatoes


Total Time:

30 minutes



I’ve officially cracked the code on the creamiest 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????

Mascarpone Mashed Potatoes from (@whatsgabycookin)

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. 
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!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas

The Best Mashed Potatoes

Looking for the best creamy mashed potatoes? These mascarpone mashed potatoes will truly knock your socks off!
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 6 people +


  • 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.

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

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Recipe Rating


  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

    • Michelle

      Hi Gaby, it’s me again. 🙂 If I don’t have a slow cooker, how would you recommend I reheat these if I make them the day before? Thanks a million!

    • Gaby

      over super low heat in a pot! add a little extra stock or cream so it doesn’t burn

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  9. Starla Henderson

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

  10. AVy

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

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  12. Monika

    5 stars
    I absolutely LOVE your mashed potatoes!! I don’t think I will need anything else but these on my plate!

  13. Lane

    Hi Gaby–thinking of making these this year. Could you use Almond milk instead of heavy cream?

  14. Lois

    I made these mashed potatoes last weekend. I’m trying out some recipes for my Thanksgiving menu. They are absolutely a keeper!!
    You’re the best!

  15. Fredda

    These look amazing! Could I make ahead and then put them in a casserole dish and bake on low to reheat?

  16. Jen

    5 stars
    Made this today and the flavor is amazing! Mine came out a little dry? Not sure how to describe it. I followed the ingredients and cooking to a t.Used a hand masher instead of a ricer. I may have (no I did) go a little extra with the fresh parm. So maybe not to a t. Do you think that’s why? But really the flavor is so good.

  17. Jen

    5 stars
    Follow up to my last comment. Face palm, face palm, face palm. I was trying to be savvy on the prep and had all the ingredients to add ready to the boiled potatoes EXCEPT the cream because I wasn’t sure if having them sit together would be bad. What is a way to add it back to make up for this?

    • Gaby

      you can just stir it in now if you have leftovers until it’s as creamy as you want!

    • Gaby

      you can – i would re-heat in a crock pot with a little extra cream over medium heat

  18. Nancy Davidson

    Can you leave the parmesan cheese out of this recipe? Would I need to substitute something for it? I usually make my potatoes a day ahead & this sounds great, just not sure about parmesan!

    • Gaby

      the parm is DELISH!! you should def add it. But you can omit if you want

  19. Stefanie

    Is there anyway to make this dairy free but still creamy and delicious? My sister is gluten free/dairy free and trying to see if I could make this possible for her – otherwise she has other stuff on the menu that is acceptable.

    • Jenn

      I would also love to hear your thoughts on this! I was thinking maybe sub almond milk and a diary free (kite hill?) cream cheese?

  20. Mary Beth McPaul

    Can’t wait to try these. My local store only has “gold” potatoes. Not “Yukon Gold”. Ok substitute or do you have another preference. My google research says gold and Yukon Gold aren’t the same! Thank you!

  21. Anne

    OK, you are amazing!
    Just made your mashed potatoes to reheat in my slow cooker tomorrow, sneaked a taste, they are beyond beyond!!!
    I told my WSM daughter, Kathleen, that I am switching from the family make ahead to your version.
    Love your website!

  22. Ally

    Hi Gaby! Would it be safe to make these tonight (Sunday) to be served on Tuesday? I wouldn’t add the chives until Tuesday and I would reheat in my slow cooker. Just wondering if 2 days in advance is too much?

  23. J

    Sound delish! Any advice for the best way to reheat and keep creamy after prepping the day before?

  24. Lisa H

    5 stars
    I owe you a gift basket. You always make me look good. These mashed potatoes were a hit, as well as your stuffing recipe. Thanks so much!!

  25. Sydney

    I made these for thanksgiving and they were so delicious and creamy. I ended up roasting a whole head of garlic and adding that to them. Thank you for this yummy recipe!

  26. Rose

    Thank you, Gaby – I made these for Christmas and everyone loved them! I used a food mill since I don’t have a potato masher and they came out great.