Creamy Mascarpone Chive Mashed Potatoes
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.
Servings: 6 servings
Calories: 272kcal
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.
Notes
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.
To prepare potatoes ahead of time, cut the potatoes, 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.
Be sure to rice the potatoes while they are still warm (right after cooking) in order to achieve the best texture.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 1g | Protein: 3g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 412mg | Potassium: 14mg | Fiber: 0.04g | Sugar: 0.3g | Vitamin A: 912IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 0.03mg
