The Best Mashed Potatoes
Looking for the best creamy mashed potatoes? These mascarpone mashed potatoes will truly knock your socks off!
Servings: 6 people
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 (estimated)
Calories: 352kcal | Carbohydrates: 41g | Protein: 7g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 79mg | Potassium: 982mg | Fiber: 5g | Sugar: 2g | Vitamin A: 637IU | Vitamin C: 45mg | Calcium: 97mg | Iron: 2mg