Make a batch of creamy and light mashed potatoes filled with mascarpone cheese and chives. With only 5 main ingredients and 25 minutes of prep time, you'll have the best mashed potato side dish.
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Potatoes are always a fan favorite on the Thanksgiving dinner table! Whether they're in the form of mashed, baked, or fried, I love having multiple potato dishes as part of the menu.
What's unique about these mashed potatoes is that they're creamy (thanks to the help of a ricer) and filled with ingredients that help highlight the potato flavor.
You can't go wrong when you add the perfect trio, mascarpone cheese, heavy cream, and butter, to your potatoes.
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What You'll Learn In This Recipe
- How using a ricer results in creamy mashed potatoes.
- Tips to make this recipe ahead of time and keep the potatoes warm.
- Why it's important to warm the mascarpone, butter, and cream.
If you're preparing this recipe for Thanksgiving dinner, don't forget to grab my (free) planning timeline to keep yourself organized while cooking.
Ingredients You Need
- Yellow potatoes: The yellow variety is great for mashed potatoes because they're naturally creamy and buttery in flavor.
- Mascarpone cheese
- Heavy cream
- Unsalted butter: Feel free to use salted butter. Just taste the potatoes before adding additional salt.
- Morton kosher salt/finely ground black pepper: Potatoes don't have much of a flavor on their own, so always be sure to fully season.
- Chives: These are used for garnish and add a bright pop of color. If you can't find fresh chives, dried chives will also work.
How To Make This Recipe
Here's a quick guide with some helpful tips for making super creamy mashed potatoes.
1. Add the potatoes to a pot and fill with cold water just until the water covers the potatoes. It's best to use cold water to help the potatoes cook evenly. Next, generously season the water with salt to add flavor while cooking.
Bring the water to a boil, then lower the heat until simmering and cook until the potatoes are fork tender (but not falling apart).
2. Meanwhile, heat the mascarpone, heavy cream, and butter in a small saucepan over medium-low heat until warm. This ensures the potatoes stay warm when all the ingredients are mixed together!
3. Pass the hot potatoes through a ricer into a large mixing bowl. This technique results in light, fluffy, and airy mashed potatoes. The ricer breaks down potatoes without causing too much starch to release, which can turn the potatoes gummy.
4. Stir the warmed mascarpone mixture, salt, and pepper until the liquid is fully incorporated. Taste and adjust the salt and pepper, as needed. To serve, place in a bowl and garnish with chives.
Expert Tips
- Keep Warm: Cover the serving bowl with aluminum foil immediately, and the potatoes will stay warm for about 30 minutes. Alternatively, keep warm in a crockpot on a low heat setting, stirring occasionally. If the potatoes get dry, add a splash of heavy cream and stir to incorporate.
- Make Ahead: Make up to 3 days ahead of time. To reheat, place in a heat-safe bowl and heat in the microwave on 100 percent power (high) for 1 - 2 minutes, stirring halfway, until the potatoes are heated through.
- Leftovers: You can store leftover mashed potatoes in an airtight container in the refrigerator for up to 7 days.
Recipe FAQs
If you don't own a potato ricer, you can use a regular potato masher instead. Your potatoes may have larger chunks in them, but they'll still taste great!
Mashed potatoes can turn gummy if the starch is overworked. Generally, if you're using a potato ricer, you shouldn't have this problem. However, if you overmix the potatoes after they've passed through a ricer, this could be the cause.
Unfortunately, you'll have to start the recipe over as you can't fix gummy mashed potatoes.
My favorite tip is to cut the potatoes ahead of time, then place them in a bowl covered with cold water. Place the potatoes in the refrigerator for up to 24 hours. The water will prevent the potatoes from browning.
More Potato Recipes
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Creamy Mascarpone Chive Mashed Potatoes
Equipment
- pot
- saucepan
- potato ricer
- serving bowl
Ingredients
- 2 pounds (about 4-5 medium) yellow potatoes scrubbed, peeled, and chopped into 1 inch (2.5 cm) pieces
- 8 ounces mascarpone cheese
- ¼ cup heavy cream
- ¼ cup unsalted butter
- 1 teaspoon Morton kosher salt
- ½ teaspoon finely ground black pepper
- chives for garnish
Instructions
- Rinse the potatoes in cold water.
- Add potatoes to a pot and fill with cold water just until the water covers the potatoes. Generously season with salt. Bring to a boil then lower the heat until simmering and cook until the potatoes are fork tender (not falling apart), about 20 minutes. Drain potatoes.
- Heat mascarpone, heavy cream, and butter in a small saucepan over medium low heat until warm.
- Pass hot potatoes through a ricer into a large mixing bowl. Stir warmed mascarpone mixture, salt, and pepper until the liquid is fully incorporated. Taste and adjust salt and pepper, as needed.
- To serve, place in a serving bowl and garnish with chives.
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