Mascarpone Whipped Potatoes Recipes

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MASCARPONE MASHED POTATOES



Mascarpone Mashed Potatoes image

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

4 ½ pounds russet potatoes, peeled and halved lengthwise
½ cup mascarpone cheese at room temperature
1 egg yolk
¾ cup milk
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup butter, cut into chunks

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

MASCARPONE WHIPPED POTATOES



Mascarpone Whipped Potatoes image

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

3 lb Yukon Gold potatoes, peeled, cut into cubes
1 cup milk
2 tablespoons butter
1/2 cup mascarpone cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh chives

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

MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE



Mashed Potatoes with Roasted Garlic and Mascarpone Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Number Of Ingredients 7

3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
1 1/2 cups whole milk
6 cloves roasted garlic cloves, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper

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.

MASHED POTATOES WITH MASCARPONE



Mashed Potatoes with Mascarpone image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 6

3 pounds small Yukon Gold or Yellow Finn potatoes, scrubbed
2 bunches of scallions, white and tender green, cut into 1/2-inch pieces
2 teaspoons salt
1 1/2 cups mascarpone cheese (about 3/4 pound), at room temperature
1/4 cup finely chopped flat-leaf parsley
Freshly ground white pepper

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.

MASCARPONE WHIPPED POTATOES



MASCARPONE WHIPPED POTATOES image

Categories     Potato

Number Of Ingredients 5

5lb Yukon Gold potatoes
8 ounces mascarpone cheese
8 ounces whole milk (or cream!)
1 stick unsalted butter (we like Plugra or Kerrygold)
Salt & white pepper to taste

Steps:

  • Peel, cube, and boil potatoes until tender. In a small saucepan over very low heat, whip the mascarpone cheese, milk and butter together. In a separate bowl, begin to mash the potatoes, while slowly adding the mascarpone mixture. Add salt and white pepper to taste, and whip with the masher until smooth.

MASCARPONE AND CHIVES MASHED AND BAKED POTATOES



Mascarpone and Chives Mashed and Baked Potatoes image

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

3 lbs potatoes, peeled and quartered
8 ounces mascarpone cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup chives or 1 cup scallion, finely minced
1 cup parmesan cheese
1 teaspoon paprika
salt and freshly ground pepper

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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Total Time 45 mins
  • 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.
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