These incredibly flavorful mascarpone mashed potatoes are decadent, creamy, and perfect for your Thanksgiving gathering!Jump to Recipe
Are super decadent and creamy mashed potatoes your thing? If so, these mascarpone mashed potatoes will be right up your alley. They’re packed with plenty of garlic and herby goodness and finished off with a splash of white wine vinegar to brighten everything up. They are sure to impress at any Thanksgiving gathering.
Ingredients for Mascarpone Mashed Potatoes
Yukon Gold Potatoes: They have a buttery soft and creamy texture that is preferable for mashed potatoes. Russet potatoes work too!
Mascarpone Cheese: This soft Italian cream cheese (not to be confused with American cream cheese!) is the key to super creamy mashed potatoes.
Half and Half: Or milk of choice depending on how creamy you want it! I’ve also tested this with almond milk and it works well.
Garlic: Don’t be shy!
Chives: For subtle herby onion flavor.
Sea Salt and Black Pepper: To enhance all the flavors and finish everything off.
White Wine Vinegar: This may seem non-traditional, but it lends unique depth of flavor and some acid to brighten everything up.
Tips & Tricks
- Make sure you salt your water generously! Seriously, don’t skimp on this. Most of the salt will go down the drain, but it will ensure your potatoes are salted from within for optimum flavor. Trust me, our favorite culinary goddess Samin Nosrat says so.
- While it may be tempting to crank up the heat in an effort to melt the mascarpone more quickly, don’t do it. It will scald the cream and the flavor will not be desirable, to put it mildly.
If you make these amazing mascarpone mashed potatoes, be sure to leave a rating and review! This encourages others to give it a try. You can also find me on Pinterest and Instagram. I always love hearing from you!
More Thanksgiving Side Dishes
- Amazing Cinnamon Pumpkin Cornbread
- Brussels Sprouts Pear Salad with Wild Rice
- Vegan Roasted Butternut Squash Soup with Sage Gremolata
Mascarpone Mashed Potatoes
- Large pot or Dutch oven
- Medium Saucepan
- Potato Masher
- 5 lbs Yukon gold potatoes peeled and chopped into 1-2 inch cubes
- 1 8 oz container mascarpone
- 1 cup half and half or milk of choice
- 8 cloves garlic peeled and minced
- 1 tsp sea salt plus more for boiling the potatoes
- freshly ground black pepper
- ¼ cup white wine vinegar
- ½ cup chives finely chopped
- Place potatoes in a large pot or Dutch oven and cover with cold water, making sure there's at least one inch of water covering the potatoes. Salt the water generously.
- Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, or until potatoes are tender. Drain and let them sit for about 5 minutes to dry off.
- Meanwhile, in a medium saucepan over medium heat, add mascarpone and half and half (or milk of choice) and whisk constantly until melted. Fold in garlic, sea salt, and black pepper and bring to a simmer. Remove from heat and fold in white wine vinegar.
- Place potatoes back in large pot or Dutch oven and mash using a potato masher. Fold in mascarpone mixture and chives until well-combined. Taste and adjust seasonings as needed. Serve immediately!
Photography by Hope Agresti