I've officially cracked the code on the creamiest Mascarpone Mashed Potatoes recipe on the planet! You're welcome. This might be the most important dish for your Thanksgiving table. Or serve it alongside my epic Chicken Pot Pie recipe. Insane!
Mascarpone Mashed Potatoes Recipe at a Glance
- 🕒 Total Time: 30 minutes (10 min prep + 20 min cook)
- 👪 Servings: 6
- 🍝 Cuisine Type: American / Holiday Side Dish
- 🧂 Flavor Profile: Ultra-creamy Yukon Gold potatoes blended with mascarpone, Parmesan, garlic, and chives; rich, silky, and decadent
- 📖 Dietary Info: Contains dairy and garlic; vegetarian; not vegan
- 📦 Storage Notes: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently with a splash of cream or milk, and add fresh chives before serving.
- ⭐ Why You’ll Love It: A luxurious, extra-creamy mashed potato that feels gourmet but stays incredibly easy to make.
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Why I Love This Recipe
Mashed Potatoes are an essential part of Thanksgiving! Whether you are doing the whole Herb Roasted Turkey along with the easiest turkey brine or making Thanksgiving Turkey Meatballs instead, these potatoes are a must either way. Because let's be 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 my Homemade Gravy made from the Herb Roasted Turkey, and it's truly unparalleled.
And it goes without saying, this recipe is not just for Thanksgiving. Make these any time of year and serve them with so many recipes. (ie: you need to make these alongside my epic Garlic Butter Steak Bites. Truly a match made in Heaven.) 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 possibly ask for? Let's cover the FAQs for this mashed potatoes recipe.
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Ingredients
Mascarpone Mashed Potatoes Substitutions & Swaps
🥔 Potato Swaps
- Yukon Gold potatoes: My favorite for their naturally creamy, buttery texture.
- Russet potatoes: A great alternative if you prefer lighter, fluffier mashed potatoes.
- Half Yukon Gold, half Russet: Combine the two for a balance of creamy and fluffy.
🧈 Dairy & Cream Substitutes
- Whole milk: Use it instead of heavy cream for a slightly lighter finish.
- Half-and-half: A nice middle ground between whole milk and heavy cream.
- Cream cheese: A good substitute for mascarpone if you can't find it, although the flavor will be slightly tangier.
- Sour cream: Adds a tangy finish if you want to experiment with a different flavor.
🧄 Flavor Boosters
- Roasted garlic: Swap it for the chopped garlic for a sweeter, mellower garlic flavor.
- Fresh herbs: Chives are my favorite, but parsley, thyme, or a little rosemary are great options.
- Extra Parmesan: Add a little more for an even cheesier finish.
🧂 Fat & Flavor Options
- Butter: Unsalted butter lets you control the seasoning.
- Olive oil: Swap it for some of the butter if you prefer its flavor. The recipe will still contain dairy from the cream, mascarpone, and Parmesan.
- Garlic butter: Use it in place of regular butter for an extra layer of garlic flavor.
🍽 Add-Ins & Serving Ideas
- Crispy shallots: Sprinkle over the top for a little crunch.
- Caramelized onions: Fold in a spoonful for a sweet, savory twist.
- Fresh chives: Add them just before serving for color and freshness.
- Extra butter: Finish with a little melted butter for an extra-rich holiday side dish.
How to Make Mashed Potatoes
Step 1: 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.
Step 2: Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place them back into the warm pot. Alternatively, if you don't have a ricer, mash the potatoes with a masher and place them back into the warm pot.
Step 3: Add the cream, butter, Parmesan, mascarpone, and garlic, and stir to incorporate.
Step 4: Season with salt and pepper and fold in the chopped chives before serving.
🥔✨ Tips & Tricks for the Best Mascarpone Mashed Potatoes
- Do I need a potato ricer? You don't NEED a ricer, but it certainly makes things easier and smoother. I have this ricer, and honestly, it makes the best mashed potatoes! It's inexpensive, makes your potatoes perfectly smooth, and gives you a slight arm workout, which I appreciate considering the amount of calories I consume at Thanksgiving dinner.
- Start with the right potato. Yukon Golds are the move. They're naturally buttery, creamy, and perfect for this recipe. Russets work too if you want something a little fluffier.
- Cut the potatoes evenly. Keep the cubes about 1 inch so they cook at the same rate.
- Cook until fork-tender. You want the potatoes tender enough to pierce easily with a fork, but not falling apart in the water.
- Drain them well. Excess water can make your mashed potatoes thin instead of rich and creamy.
- Use a ricer or potato masher. A ricer gives you that ultra-smooth texture, while a masher works beautifully for a slightly more rustic finish.
- Don't overmix. Once you add the cream, butter, Parmesan, mascarpone, and garlic, stir just until everything is incorporated. Overworking the potatoes can make them gummy.
- Mascarpone is the secret. It's what gives these potatoes their extra-creamy, luxurious texture. Don't skip it if you can help it!
- Season to taste. Add kosher salt and freshly cracked black pepper until the flavors are just right.
- Finish with fresh chives. Fold them in just before serving for a little freshness and color.
FAQs
Good ingredients to start. Yukon Gold Potatoes and Mascarpone cheese. I also like to mash my potatoes 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.
Russet or Idaho potatoes are ideal for fluffy mashed potatoes. Yukon Gold potatoes are a favorite choice because of their creamy texture and buttery flavor.
Starting Cold: Begin by placing your potato chunks into cold, salted water. Then bring the water to a boil. Starting with cold water ensures the potatoes cook evenly.
Cook Until Tender: Potatoes should be fork-tender when done. Overcooking can cause them to become waterlogged, while undercooking can lead to lumps.
Drain Well: Once cooked, drain the potatoes very well. Any excess moisture can lead to watery mashed potatoes.
Mashing Technique: Use a potato masher or a potato ricer for the fluffiest result. Avoid using blenders, food processors, or hand mixers as they can overwork the potatoes, leading to a gluey texture.
Creaminess: Milk contributes to the creamy texture of mashed potatoes. When the potatoes are mashed, their cells rupture, releasing starch. The fat and liquid in milk help create a smooth, creamy consistency that's both rich and satisfying.
Flavor: Milk, especially if you're using full-fat or even cream, adds a subtle richness and depth of flavor to mashed potatoes.
Mascarpone is a rich, creamy Italian cheese that's similar to cream cheese but milder and less tangy. It's my secret ingredient for making these mashed potatoes extra creamy and delicious!
For this mashed potatoes recipe, I cut the potatoes into roughly 1-inch cubes. They typically take about 15 minutes to become fork-tender, but the exact time depends on their size. You'll know they're ready when you can easily pierce them with a fork. Be careful not to overcook them!
This mashed potatoes recipe calls for Yukon Gold potatoes. If I could recommend one thing, it's that you make your mashed potatoes with this type of potato. They're available at just about every market, and they're my favorite because they don't dry out when boiled and have a naturally creamier texture, which obviously makes for better mashed potatoes.
You sure can! These mashed potatoes are great to make ahead. I like to make them a day before Thanksgiving if I'm pressed for time. Just leave out the chives, refrigerate the potatoes, and reheat them thoroughly in a slow cooker before dinner. Add a splash of cream or milk if needed, then fold in the fresh chives before serving.
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.
More Thanksgiving Recipes
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 even more Thanksgiving inspiration, check out my 80+ Thanksgiving Recipes for all your holiday favorites!
The Best Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes
- ½ 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
Instructions
- 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, then reduce the heat to medium-low to maintain a rolling boil. Cook until the 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 them back into the warm pot. Alternatively, if you don't have a ricer, mash the potatoes with a masher and place them 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.
Notes
- Do I need a potato ricer? You don't NEED a ricer, but it certainly makes things easier and smoother. I have this ricer, and honestly, it makes the best mashed potatoes! It's inexpensive, makes your potatoes perfectly smooth, and gives you a slight arm workout, which I appreciate considering the amount of calories I consume at Thanksgiving dinner.
- Start with the right potato. Yukon Golds are the move. They're naturally buttery, creamy, and perfect for this recipe. Russets work too if you want something a little fluffier.
- Cut the potatoes evenly. Keep the cubes about 1 inch so they cook at the same rate.
- Cook until fork-tender. You want the potatoes tender enough to pierce easily with a fork, but not falling apart in the water.
- Drain them well. Excess water can make your mashed potatoes thin instead of rich and creamy.
- Use a ricer or potato masher. A ricer gives you that ultra-smooth texture, while a masher works beautifully for a slightly more rustic finish.
- Don't overmix. Once you add the cream, butter, Parmesan, mascarpone, and garlic, stir just until everything is incorporated. Overworking the potatoes can make them gummy.
- Mascarpone is the secret. It's what gives these potatoes their extra-creamy, luxurious texture. Don't skip it if you can help it!
- Season to taste. Add kosher salt and freshly cracked black pepper until the flavors are just right.
- Finish with fresh chives. Fold them in just before serving for a little freshness and color.
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking
The mascarpone is the perfect addition to make the most delicious mashed potatoes
Seriously, the BEST mashed potatoes!
Delicious mashed potato recipe and easily made ahead of time and just added extra butter on top when reheating in the oven.
Without a doubt, these potatoes were the best I ever I have made. We served them with Thanksgiving Turkey Meatballs. The meatballs were the bomb as well. Very enjoyable meal, as always. Thank you Gaby
Love this! Can I make these in the morning and put them in a crock pot for a 4 o’clock meal?
sure can - might need to add a splash of milk to thin out
Hi Gaby, question on reheating if making a day ahead, can i heat oh the stove top? If so does it need to be a double boiler or straight in the pot?
Thank you!
double boiler would be amazing if you can swing it! add a splash more of liquid!
Have you ever used coconut milk in place of heavy cream? Do you think this would change the flavor significantly?
I have not and yes I do think it would really alter the flavor
Can these be frozen?
they can!
I've made these a few times and they always come out perfect and fluffy! Highly recommend this recipe. Thank you Gaby!
Have made these a dozen times for dinner parties, regular dinners, potlucks- always a hit. Love this recipe and will never use another for mashed potatoes!
I doubled this recipe. It came out AMAZING! I followed Gaby’s recipe to a T. I used an immersion blender to blend up the potatoes and left some chunks of potato in the mash. Hands down the best mashed potatoes. Thanks Gaby!
Do you think I could use Boursin cheese??
yes and delish
I made these yesterday for Thanksgiving
and they were amazing! We reheated them twice and they were just as good as when I first made them. Thank you sweetheart for the best mashed potato recipe ever!
LOVE to hear it!!
So delicious! Just finished making these, and borderline need to put them somewhere I can't reach so I don't eat them all before the big meal!! Gotta agree that the mascarpone is a game-changer. I have a scalloped potato recipe I use it in, but had never thought to use it in mashed potatoes. The one adjustment I made was using roasted garlic instead of raw garlic. And....I can't believe I don't have a ricer or masher (blaphemy considering how frequently I cook), so I used an immersion blender instead.
Hi. Can you use Russett potatoes ? I already bought them! Thank you!
sure can