Description
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.
Ingredients
- 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
Instructions
- 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 9×13-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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8