I’ve officially cracked the code on the creamiest Mascarpone Mashed Potatoes on the planet! You’re welcome.
Mashed Potatoes are an essential part of Thanksgiving! They’re right up there with an Herb Roasted Turkey. Because let’s be really honest with ourselves… it’s all about the potatoes and the gravy. These Mascarpone Mashed Potatoes are priceless on their own as they are fluffy, laced with cheese and taste like heaven… but imagine them doused with a giant spoonful of the Gravy from the Herb Roasted Turkey!!!! It’s like the most amazing date you’ve ever gone on in your life. Cheese, herbs, potatoes, and more cheese… I mean, what else in life could you possible ask for????
There are absolutely some tips and tricks to keep in mind when you’re whipping these up.
What is the best potato for mashing?
Without a doubt, you’ll want to go for a Yukon gold. They are available at every market and they are my favorite potato to use for this recipe because they don’t dry out when boiled and they are a bit creamier which obviously makes for better mashed potatoes.
How long do I boil potatoes?
Depends on how you cut the potatoes? I cut them into large chunks about 1-2 inches and those typically take 15 minutes to boil. You’ll know when they are done when you can easily pierce them with a knife and the knife goes right through. Be careful not to over-boil the potatoes!
Do I need a potato ricer?
You don’t NEED ricer, but it certainly makes it easier and smoother. I have this ricer and honestly it makes the best mashed potatoes and it’s inexpensive! It’s going to make your life easier, it’s going to make your potatoes perfectly smooth and it’s going to give you a slight arm workout which, in my mind, is much appreciated considering the amount of calories I consume at Thanksgiving dinner.
What makes mashed potatoes creamy?
For me it’s all about the Mascarpone cheese. It’s my secret to the best mashed potatoes on the planet. If you can’t find mascarpone cheese, cream cheese is a great substitute.
Can I make mashed potatoes ahead of time?
These are great to make ahead and hold really well, just skip the chives until you’re ready to serve. I like to make these a day ahead of time if I’m pressed on time, and re-heat them in a crockpot before dinner.
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
4 of my favorite spins on the Traditional Mashed Potatoes:
- Cacio e Pepe – add an additional 1 cup of shredded parmesan cheese and 1-2 tablespoons of freshly cracked black pepper.
- Herby Olive Oil – add 1 cup of chopped parsley and chives and fold in 2-3 tablespoons of olive oil.
- White Cheddar – fold in 1-2 cups of shredded white cheddar
- Bacon and Scallion – add 4 strips of cooked and crumbled bacon and 4-5 thinly sliced scallions.
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
The Best Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes
- 1/2 cup heavy cream or whole milk, plus more if needed
- 3 tablespoons unsalted butter
- 4 tablespoons shredded Parmesan cheese
- 4 tablespoons Mascarpone cheese
- 2 cloves garlic, finely chopped
- kosher salt and freshly cracked black pepper to taste
- freshly chopped chives
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.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking
My future FIL (retired chef) swears by a ricer, too!
I’M A BELIEVER.
My mouth is watering! Must try soon.
Yukon Golds are my choice for mashed potatoes as well, only I like mine lumpy :).
🙂
ButterYum
someone hand me a spoon, PA-LEASE! Looks delish!
Love that you use mascarpone! I have always put cream cheese in my mashed potatoes, but I think mascarpone is even yummier 🙂
I agree with you on the ricer. Best potatoes ever!!
Can I just dive in and swim around in those please?
Every cook needs a great recipe for mashed potatoes!
Gaby, This is a very timely piece. I just had a long conversation with some representatives from the Mennonite Community and the one dish they think represents them the best is: Mashed Potatoes. They love them. I would venture go guess that they have never added Parmesan or Mascarpone cheese. They usually use only margarine and salt.
Mascarpone in mashed potatoes? Yes, please! I can only begin to imagine how creamy. This is heaven!
Mascarpone?! Great idea!
make these for thanksgiving for me please! 🙂
Getting a ricer has been on my “to-do” list for too long! Ok, I am getting one this weekend! These mashed potatoes looks great.
They look delicious! I LOVE Yucon Gold Potatoes.
mascarpone in mashed potatoes!! I love it! I am forever trying to remedy the dryness of mashed potatoes, so thank you a million for this post! 😀
Best? Ever? I’ll have to take you for your word but I do agree a ricer is essential to creamy mashed. These do look mouth watering though!
I guess I will need to add a ricer to my christmas list. I saw it on another post somewhere so this has definitely convinced me:-). Love that you used the marscapone cheese – I bet it adds a ton of creaminess…mmmm. Would you even need gravy with these?
Mascarpone also makes for the creamiest potato gratin in the history of the world too!
Love the addition of marsarpone, I’ve used cream cheese but this would be better for sure. What brand of ricer do you use? I’m not so stoked with mine.
I wanted to make these for Thanksgiving. How much does this make and for how many people? 🙂
well they certainly look like they are the best. 🙂
I prefer to use cream cheese instead of the marscarpone.
You had me at mascarpone…….
You’re onto something! Last year I made mascarpone potatoes and they were a HIT!
Love my ricer, too.
I’m adding this to the holiday list -LOVE!!
I LOVE that you added mascarpone in this! It looks so fluffy and perfect for Thanksgiving!!
Is it bad that I want to eat a whole bowl of this for breakfast?!
only if you don’t invite me 🙂 If it’s both of us it’s totally allowed
I am obsessed with mascarpone cheese and mashed potatoes! I can’t believe I never thought to combine the two. I cannot wait to try this.
Test drove these tonight in prep for mixing up our usual mashed potato recipe for thanksgiving and loved them!! Can’t wait for round two 🙂
yayyyy!! love that 🙂
YES!!!!!!!!! Marscarpone!!!! Delish!
I have never tried parmesan cheese in mashed potatoes! Thanks for the idea 🙂
Have far in advance can you make the potatoes and
then reheat at 350? Making not of anything you can
make ahead + directions appreciated…esp for a
Thanksgiving feast.
If I don’t have a ricer what would be the steps for this? Excited to try it out!