MASCARPONE MASHED POTATOES RECIPES

CREAMY MASCARPONE-MASHED POTATOES RECIPE | REAL SIMPLE

Creamy Mascarpone-Mashed Potatoes Recipe | Real Simple image

Hello, it’s mashed potatoes calling, wondering where mascarpone has been their entire lives. After trying this luscious whipped rendition of the standard side dish, you might be wondering the same thing, too. All the familiar gang is here, like milk, heavy cream, and butter, but mascarpone adds welcome richness and contributes something uniquely extra to the silky texture of the mash. Pro tip: A potato ricer is the key to getting fluffy—not gummy—mashed potatoes, but if you don’t have one, a masher will do. Or, use your electric mixer’s whisk attachment for half the potatoes, and mash the remaining half.

Provided by Ananda Eidelstein

Total Time 45 minutes

Number Of Ingredients 7

Ingredients

4 pounds Yukon Gold potatoes, peeled and cut into 1-in. pieces
3 tablespoons plus 1¾ teaspoons kosher salt, divided
1 cup whole milk
½ cup heavy whipping cream
6 tablespoons unsalted butter, plus more (melted) for serving
½ cup mascarpone cheese
Finely chopped fresh chives, for serving

Steps:

Place potatoes in a large pot and cover with cold water by 1 inch. Add 3 tablespoons salt and bring to a boil over high. Reduce heat to medium; simmer potatoes until very tender when pierced with a fork, 18 to 20 minutes.
Meanwhile, heat milk, cream, butter, and remaining 1¾ teaspoons salt in a small saucepan over medium. Cook, stirring occasionally, until butter melts, about 4 minutes. Keep warm over low until ready to use.
Drain potatoes well and return to pot. Heat potatoes over medium, stirring occasionally, until moisture has mostly evaporated, 1 to 2 minutes. Working in batches, press potatoes through a potato ricer into a large bowl, or mash potatoes with a potato masher.
Pour milk mixture over mashed potatoes in 3 additions, stirring gently until smooth and combined after each addition. Fold in cheese until evenly incorporated. Transfer to a serving bowl and top with more melted butter and chives.

MASCARPONE MASHED POTATOES RECIPE | MYRECIPES

Mascarpone Mashed Potatoes Recipe | MyRecipes image

Provided by MyRecipes

Yield Serves 4 (serving size: about 1/2 cup)

Number Of Ingredients 4

Ingredients

1 pound cubed peeled Yukon gold potatoes
¼ cup 1% low-fat milk
2 tablespoons mascarpone cheese
½ teaspoon salt

Steps:

Place potatoes in a large saucepan; cover with water. Bring to a boil, reduce heat, and simmer 15 minutes or until tender. Drain. Return the potatoes to pan. Add milk, mascarpone cheese, and salt. Mash to desired consistency.

Nutrition Facts : Calories 156 calories, FatContent 6.7 g, SaturatedFatContent 3.6 g, SodiumContent 315 mg

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Hello, it’s mashed potatoes calling, wondering where mascarpone has been their entire lives. After trying this luscious whipped rendition of the standard side dish, you might be wondering the same thing, too. All the familiar gang is here, like milk, heavy cream, and butter, but mascarpone adds welcome richness and contributes something uniquely extra to the silky texture of the mash. Pro tip: A potato ricer is the key to getting fluffy—not gummy—mashed potatoes, but if you don’t have one, a masher will do. Or, use your electric mixer’s whisk attachment for half the potatoes, and mash the remaining half.
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