MASCARPONE MASHED POTATOES
Not only is this a delicious alternative to regular mashed potato recipes, but it's a very user-friendly way to serve your potato side dish. They're really decadent: not too rich, but just rich enough, and perfect for any special occasion.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
- Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
- Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
- Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 47.3 g, Cholesterol 105.9 mg, Fat 30.7 g, Fiber 3.3 g, Protein 7.8 g, SaturatedFat 18.6 g, Sodium 194.1 mg, Sugar 2.7 g
MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE
Steps:
- Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
- While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.
MASCARPONE MASHED POTATOES RECIPE
When it comes to sides, there's nothing as good as mascarpone mashed potatoes. The dish is a great comfort meal, and it pairs well with anything and everything.
Provided by Kristen Carli,Mashed Staff
Categories side dish
Time 25m
Number Of Ingredients 7
Steps:
- Peel and chop the potatoes.
- Bring a large pot of water to a boil. Add the potatoes, and cook until tender, about 15 minutes.
- Drain and pour back into hot pot.
- Add the heavy whipping cream, mascarpone cheese, unsalted butter, garlic powder, salt, and pepper. Stir to combine.
- Serve, and enjoy!
Nutrition Facts : Calories 425 calories, Carbohydrate 42 g carbohydrates, Cholesterol 84 mg cholesterol, Fat 26 g fat, Fiber 5 g fiber, Protein 7 g protein, SaturatedFat 16 g saturated fat, ServingSize 0 g, Sodium 548 mg, Sugar 4 g, TransFat 0 g
MASCARPONE WHIPPED POTATOES
Our whipped potatoes feature the rich and buttery flavor of mascarpone cheese. The perfect complement to any dish.
Provided by Inspired Taste
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In large saucepan, place potatoes and enough water to cover. Heat to boiling; reduce heat. Cover; cook about 15 minutes or until potatoes are tender when pierced with fork. Drain; return potatoes to saucepan.
- Meanwhile, in small saucepan, heat milk and butter until butter is melted and milk is hot.
- Gradually add hot milk mixture to potatoes, beating with handheld mixer until blended. Add cheese, salt and pepper; beat until potatoes are creamy and fluffy. Spoon into serving bowl; sprinkle with chives.
Nutrition Facts : ServingSize 1 Serving
MASCARPONE MASHED POTATOES
Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist resulting in a super silky and rich mash.
Provided by Sam Hu | Ahead of Thyme
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
- Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
- Add in the butter and mascarpone cheese and use an electric hand mixer to mix until melted and incorporated into the potatoes.
- Slowly add in the cream and continue to whisk with the electric mixer. Add salt and pepper.
- Remove from heat and transfer to a serving dish, garnish with chives and extra butter, and serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 357 calories, Sugar 3.1 g, Sodium 332.5 mg, Fat 23.7 g, SaturatedFat 15.2 g, TransFat 0 g, Carbohydrate 32.3 g, Fiber 3.6 g, Protein 4.7 g, Cholesterol 64.3 mg
MASHED POTATOES WITH MASCARPONE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 6
Steps:
- Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch. Add the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes.
- Drain the potatoes, reserving 1 cup of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once.
MASHED POTATOES WITH CELERY ROOT AND MASCARPONE
Categories Cheese Potato Vegetable Side Thanksgiving Wheat/Gluten-Free Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 10
Number Of Ingredients 5
Steps:
- Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain.
- Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)
MASHED POTATOES WITH GARLIC, MASCARPONE, AND CARAMELIZED LEEKS
Categories Cheese Garlic Potato Vegetable Side Bake Thanksgiving Vegetarian Leek Fall Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft, about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture to paste. Set aside.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes to same pot; mash until almost smooth. Add mascarpone and milk-garlic mixture; mash until smooth. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring and thinning with milk by 1/4 cupfuls if dry.) Top with leeks.
- *Italian cream cheese; sold at many supermarkets and at Italian markets. If unavailable, blend 3/4 cup cream cheese with 3 tablespoons whipping cream and 1 1/2 tablespoons sour cream.
MASCARPONE MASHED POTATOES
Make and share this Mascarpone Mashed Potatoes recipe from Food.com.
Provided by chica533
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place cubed and peeled potatoed in a large saucepan cover with water and Bring to a boil.
- Reduce heat and simmer for 15 minutes or until tender.
- Drain and return to pan.
- Add milk, mascarpone cheese, and salt.
- Mash to desired consistency.
Nutrition Facts : Calories 158.3, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.6, Sodium 305.8, Carbohydrate 35.2, Fiber 3.1, Sugar 2.5, Protein 3.9
ROSEMARY MASHED POTATOES
"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.
Nutrition Facts : Calories 280 calories, Fat 10g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 342mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
MASCARPONE AND CHIVES MASHED AND BAKED POTATOES
This recipe comes from another Kindergarten teacher in my school. These are out of this world delicious and great with steaks or a prime rib dinner. If you need to, you can substitute cream cheese for the mascarpone.
Provided by Adria82
Categories Mashed Potatoes
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until the potatoes are tender, 20-30 minutes. Drain thoroughly and return them to the pot in which they were cooked. Return to the heat briefly to evaporate any excess water that may still be clinging to the potatoes.
- Using a hand-held electric mixer, beat the Mascarpone cheese and butter into the potatoes until thoroughly incorporated and fluffy. Beat in the chives or scallions and season with salt and pepper.
- Transfer the potatoes to a shallow 1 1/2 to 2-quart gratin dish. Sprinkle the Parmesan over the top and then dust evenly with paprika. Cover the potatoes with plastic wrap and refrigerate for UP TO 48 hours before heating.
- When ready to heat the potatoes, bring them to room temperature and preheat oven to 350°F Bake the potatoes until hot, puffed, and light brown on top, about 30 minutes. Serve at once.
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CREAMY MASCARPONE-MASHED POTATOES RECIPE | REAL SIMPLE
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- Place potatoes in a large pot and cover with cold water by 1 inch. Add 3 tablespoons salt and bring to a boil over high. Reduce heat to medium; simmer potatoes until very tender when pierced with a fork, 18 to 20 minutes.
- Meanwhile, heat milk, cream, butter, and remaining 1¾ teaspoons salt in a small saucepan over medium. Cook, stirring occasionally, until butter melts, about 4 minutes. Keep warm over low until ready to use.
- Drain potatoes well and return to pot. Heat potatoes over medium, stirring occasionally, until moisture has mostly evaporated, 1 to 2 minutes. Working in batches, press potatoes through a potato ricer into a large bowl, or mash potatoes with a potato masher.
- Pour milk mixture over mashed potatoes in 3 additions, stirring gently until smooth and combined after each addition. Fold in cheese until evenly incorporated. Transfer to a serving bowl and top with more melted butter and chives.
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