The BEST Mascarpone Mashed Potatoes Recipe

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I’ve officially cracked the code on the most creamy mashed potatoes recipe on the planet! You’re welcome. It involves a little thing called Mascarpone cheese (don’t let the name scare you off) which is my key ingredient to get these potatoes extra fluffy and creamy.

What is Mascarpone? Mascarpone is basically a very soft Italian Cream Cheese and the hero ingredient for my favorite mashed potatoes recipe. Lets dive in.

Mascarpone Mashed Potatoes from (@whatsgabycookin)

Mashed Potatoes are an essential part of Thanksgiving! They’re right up there with a Herb Roasted Turkey. As “important” as the turkey might be, we really need to really honest with ourselves… it’s all about the potatoes and the gravy. This Mascarpone Mashed Potatoes recipe is a game changer 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? Let’s cover the FAQ’s for this mashed potatoes recipe?

Mascarpone Mashed Potatoes from (@whatsgabycookin)

There are absolutely some tips and tricks to keep in mind when you’re whipping these up.

Mashed Potato FAQ’s:

How do you make simple mashed potatoes?

Good ingredients to start. Yukon Gold Potatoes and Mascarpone cheese. I also like to mash my potattoes with a potato ricer to get them extra fluffy and creamy. Otherwise if you stick to the recipe I list out below you really can not go wrong.

What is the best potato for mashing?

This mashed potatoes recipe calls for Yukon gold. If I could recommend one thing, its that you make your mashed potatoes with this type of Potato. 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? For this mashed potatoes recipe 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 this homemade mashed potatoes recipe so 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 this mashed potatoes recipe ahead of time?

This mashed potatoes recipe is 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 mashed potatoes recipe 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!

Check out 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. 

Looking for another recipe for easy mashed potatoes?

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

5 from 8 votes
Looking for the best creamy mashed potatoes? These mascarpone mashed potatoes will truly knock your socks off!
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


  1. 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.

  2. 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! 😀

  3. 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?

  4. Have far in advance can you make the potatoes and
    then reheat at 350? Making not of anything you can
    make ahead + directions appreciated…esp for a
    Thanksgiving feast.

  5. 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?

  6. 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!

  7. 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)

  8. 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!!

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

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

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

    3. 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!

  10. 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!

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