Mascarpone & Chives Mashed Potatoes
Mascarpone & Chives Mashed Potatoes
Potatoes are arguably the most versatile vegetable. While it is "starchy" it still does have health benefits (namely vitamin C and potassium). You also can't have a holiday spread with out potatoes. While I make roasted potatoes throughout the year (and make a batch for the holidays for some of my customers), I tend to save mashed potatoes for the holidays. There's something about the additional dairy that makes it decadent. You could make this vegan and use olive oil in lieu of butter (I'm not a fan of the fake vegan butters). I like to boil the garlic with the potatoes because it softens the garlic and also infuses the potatoes while they cook. Make sure you warm the milk and butter prior to mixing with the potatoes. The mascarpone cheese is smooth, creamy and slightly tangy. Finish with chives and it'll be "just right."
Equipment
- large sauce pot https://amzn.to/3FFMsEa **
- potato masher or ricer or food mill
- Colander https://amzn.to/477aKT1 **
- small sauce pot https://amzn.to/49W1TGm **
Ingredients
- 3 lbs organic Yukon Gold potatoes peeled and halve or quarter
- 6 garlic cloves peeled and smashed
- 4 oz mascarpone cheese room temperature
- 6 tbs organic unsalted butter room temperature
- 1 cup organic whole milk room temperature
- 1 tbs kosher salt https://amzn.to/3Sa6PAV ** + additional
- 1/2 tsp fresh cracked black pepper https://amzn.to/46J6hq1 **
- 1/2 cup chives for garnish
Instructions
- Peel and half (or quarter depending on how large they are) the potatoes.
- In a large sauce pot, add the potatoes, garlic, 1 tbs of salt and fill with cold water (about 2 inches above the potatoes). Bring to a boil, reduce the heat to simmer until the potatoes are tender (a knife can pierce without any resistance) for about 15 minutes. Drain the potatoes and garlic and place in your serving bowl.
- Meanwhile, in a small sauce pot, over low heat, add the butter and milk. Heat until the butter has melted, do not boil. You just want it warm.
- Add the warm butter and milk and room temperature mascarpone cream to the potato and garlic mixture. (If you're using a ricer or food mill, use that now and then add the mascarpone, salt and pepper). Season with a tsp of salt and a 1/4 tsp of cracked black pepper. Mash with a potato masher and mix to combine. Taste for seasoning. Add additional salt if it tastes "flat" (potatoes need a lot of salt!). Garnish with chives and enjoy!
Notes
** Amazon affiliate - I may receive compensation.Â
Note- I didn't peel these potatoes because they were so small and the risk of peeling and not cutting my fingers did not outweigh the reward. If you use a food mill, that will remove the skins for you. The mashed potatoes did taste great, it just had texture from the skins.Â
You Might Also Like
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply