Herby Mascarpone Mashed Potatoes Recipe
These Herby Mascarpone Mashed Potatoes are a creamy, flavorful twist on a classic comfort food. Yukon gold potatoes are boiled until tender, then mashed with a luscious mixture of mascarpone cheese, heavy cream infused with fresh herbs and garlic, and butter, creating a rich and aromatic dish perfect as a side for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 3 lbs Yukon gold potatoes
- 4 tablespoons salted butter
- 1 tablespoon chopped sage leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, smashed
- 3/4 cup heavy cream
- 8 oz mascarpone, room temperature
- Kosher salt, to taste
- Freshly cracked pepper, to taste
Instructions
- Prep and cook the potatoes: Peel the Yukon gold potatoes and cut them into evenly sized chunks. Place the potato chunks into a 4-quart pot and cover with cold water, seasoning the water liberally with kosher salt. Bring to a simmer over medium heat and boil the potatoes until they are very tender and can be easily pierced with a fork, about 15-20 minutes.
- Make the garlic herb butter: While the potatoes are cooking, melt the salted butter in a small saucepan over medium heat. Once melted, add the smashed garlic cloves along with the chopped sage, thyme, and rosemary. Cook the mixture for 2 minutes, stirring constantly to prevent burning. Next, add the heavy cream and bring it to a very gentle simmer. Turn off the heat and let the cream steep with the herbs and garlic for 10 minutes to infuse the flavors. After steeping, remove and discard the garlic cloves from the mixture.
- Mash the potatoes: Drain the cooked potatoes thoroughly in a colander and return them to the empty pot used for cooking. Lightly mash the potatoes until they reach a chunky consistency. Gradually add the warm herb-infused butter and cream mixture, continuing to mash the potatoes until smooth and creamy. Stir in the room temperature mascarpone cheese and mash until fully combined and silky. Season the mashed potatoes with kosher salt and freshly cracked pepper to taste. Serve immediately for best texture and flavor.
Notes
- Make sure the mascarpone is at room temperature to ensure it folds smoothly into the potatoes without clumping.
- Adjust the amount of heavy cream depending on your desired mashed potato consistency.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch (reduce quantity by half).
- Serve these mashed potatoes immediately as they are best enjoyed fresh and creamy.
- This recipe pairs wonderfully with roasted meats, grilled vegetables, or holiday dishes.
