These Mascarpone and chive mashed potatoes are the creamiest mashed potatoes ever!

The key to making the best mashed potatoes is using a ricer. A ricer

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is a tool used to reduce cooked foods into ricelike pieces. By using one with the potatoes, you eliminate all the lumps and when you add all the cream and butter, you end up with velvety, creamy mashed potatoes.

Potatoes have a relatively neutral flavor, making them a perfect accompaniment to many savory dishes. You can add different ingredients to achieve all kinds of flavor. Here I use Mascarpone cheese and chives. Mascarpone is a cream cheese made from cow’s milk in Switzerland and Italy. It has an ivory color and a sweet, slightly acidic flavor that blends well with the mashed potatoes and chives.

Mascarpone and Chive Mashed Potatoes

Yields: 10-12 servings

  • 4 good sized russet potatoes
  • 1 1/4 cups heavy cream
  • 6 oz. unsalted butter
  • 1/2 Tbsp. kosher salt
  • 1 8 oz. tub of Mascarpone cheese
  • 1/2 cup chives, chopped
  • kosher salt and ground white pepper to taste

Fill a large heavy saucepan

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with cold water. Peel
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the potatoes and cut into 1/2″ rounds. Place in the cold water as you go to keep them from discoloring.

Pour off any excess water so that the potatoes are just covered. Bring to a boil, lower the heat, and simmer until the potatoes are fork-tender.

As the potatoes are cooking, combine the heavy cream, butter, and salt in a small

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saucepan and cook over moderate heat until the butter is melted, about 5 minutes.

Drain the potatoes well and put them back in the pot set over low heat for a minute or two to dry out the potatoes.

Press the potatoes through a ricer

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marcarpone and chive mashed potatoes- riced potatoes
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and start adding the cream/butter mixture a little at a time to make a somewhat thick mashed potato. (You may not need all the cream and butter mixture).

Scoop in the Mascarpone cheese a little at a time to incorporate. Stir well. If the potatoes are still too thick, add a little more of the cream and butter mixture to desired consistency.

You can either incorporate the chives at this time or use as a garnish when serving. Adjust seasonings with salt and ground white pepper.

There you have it, the creamiest mashed potatoes ever! I personally could sit down with a bowl of these potatoes and a slice of hot french bread and make a meal. Enjoy!