The Best Mashed Potatoes
User Reviews
5
The Best Mashed Potatoes
Description
This mashed potato recipe starts by boiling diced Yukon Gold potatoes until tender, then either ricing or mashing them to a smooth consistency. Blending in heavy cream, butter, Parmesan, mascarpone cheese, and finely chopped garlic creates a rich and creamy mash with layers of dairy depth and a hint of sharpness from the cheese. Fresh chives folded in at the end add a delicate oniony freshness.
The texture is smooth and velvety, achieved with tools like a potato ricer or masher and the combined dairy ingredients. The mascarpone cheese contributes moisture and silkiness that differentiates these mashed potatoes from simpler versions. Seasoning with salt and freshly cracked pepper balances the richness and encourages the natural potato flavor to shine.
These mashed potatoes serve well alongside roasted meats, poultry, or vegetable dishes. They can be made ahead and reheated gently, maintaining their creamy consistency. The recipe notes suggest mascarpone is key to achieve the extra creaminess, though cream cheese may substitute if unavailable.
Ingredients
- 3 pounds potato Yukon gold variety
- ½ cup heavy cream more if needed, or whole milk
- 3 tablespoons butter unsalted
- 4 tablespoons Parmesan Cheese shredded
- 4 tablespoons mascarpone cheese
- 2 cloves garlic finely chopped
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- chives freshly chopped
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 and then reduce heat to medium low to maintain a rolling boil. Cook until 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 back into the warm pot. Alternatively, if you don't have a ricer, mash the potatoes with a masher and place 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
- A potato ricer is recommended for the smoothest mashed potatoes but is not strictly required.
- Mascarpone cheese adds creaminess and slight tang; cream cheese can be used as a substitute if needed.
- You can prepare the mashed potatoes ahead of time and reheat gently to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 79mg | 3% |
| Potassium | 982mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 45mg | 50% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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