Mascarpone Mashed Potatoes

By • October 6, 2013 • 0 Comments

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Author Notes: Adapted from Boulevard, the Cookbook. The star of an overambitious, yet successful birthday dinner I threw for my husband. (Read the whole saga on my blog.Probably the best mashed potatoes I've made, even better than the fancy French pureé version from a pro chef class I once took. Creamy and elegant, yet simple enough to make ahead. The guests were blown away, and my potato-loving husband practically proposed all over again. I doubled the recipe for our part of 10.

finely minced chives for garnish, optional




- See more at: http://www.cheesypennies.blogspot.com/2013/01/do-as-i-say-not-as-i-do.html#sthash.kENHIoBx.dpuf
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Serves 4-6

  • 2 pounds Yukon Gold potatoes
  • 4 ounces mascarpone cheese
  • 4 tablespoons (1/2 stick) butter, melted
  • Kosher salt and freshly ground black pepper
  • finely minced chives, for garnish
  1. If you like your mashed potatoes without peels, peel the potatoes. Otherwise, just wash well.
  2. Cut into quarters and place in a large pot of generously salted water. Bring to a boil and cook until potatoes are fork tender, about 25-30 minutes total.
  3. Turn out of the pot into a colander, and leave for a few minutes to drain completely. Hang onto the warm pot, though!
  4. Return the potatoes to the pot, add the mascarpone and the melted butter, and use a potato masher to combine. Keep mashing until the potatoes are the consistency you like. Add more cheese/butter as needed.
  5. Season to taste with salt and pepper, and serve, garnished with chives.

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