Mascarpone and Chive Mashed Potatoes

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mascarpone and chive mashed potatoes

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

mascarpone and chive mashed potatoes - potatoes cut up

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

mascarpone and chive mashed potatoes - cream,butter and salt mixture

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

mascarpone and chive mashed potatoes - ricing potatoesmarcarpone and chive mashed potatoes- riced potatoes

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).

mascarpone and chive mashed potatoes - adding cream and butter

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.

mascarpone and chive mashed potatoes - adding mascarpone

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

mascarpone and chive mashed potatoes

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!

About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!

Sincerely,

Chef Kathy

Comments

  1. Carlton says:

    Fantastic website. Plenty of useful information here.
    I am sending it to a few buddies ans also sharing in delicious.
    And certainly, thank you for your effort!

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