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
- ½ pounds russet potatoes, peeled and: 4 piece (halved lengthwise)
- mascarpone cheese at room temperature: 0.5 cup
- egg yolk: 1 piece
- milk: 0.75 cup
- salt and freshly ground black pepper: (to taste)
- pinch cayenne pepper: 1 piece (to taste)
- butter, cut into chunks: 1 cup
Metric Conversion
Stages of cooking
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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.
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Preheat oven to 425 degrees F (220 degrees C).
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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.
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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.
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Spread mashed potatoes into a 9x13-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.
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Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes. DOTDASH MEREDITH FOOD STUDIOS
