Recipe By Chef John
Published Sep 20th
Mascarpone Mashed Potatoes
Prep 15m Cook 35m Additional 5m Ready In 55m
Servings 1 9x13-inch dish Calories 483.1

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 Preheat oven to 425 degrees F (220 degrees C).
  3. 3 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.
  4. 4 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.
  5. 5 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.
  6. 6 Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

Nutrition Facts

  • Calories 483.1
  • Carbohydrate 47.3 g
  • Cholesterol 105.9 mg
  • Fat 30.7 g
  • Fiber 3.3 g
  • Protein 7.8 g
  • Saturated Fat 18.6 g
  • Sodium 194.1 mg
  • Sugar 2.7 g

Chef's Notes

You can make this ahead anytime during the day you plan to serve the potatoes. Just bake a little longer; For more color on top, you can broil the potatoes if desired.


  1. I added a little more masrcapone and more salt. I think this recipe needs 2 sticks of butter. Spread out over 14 people it's a reasonable amount of butter. I read some reviews that said the potatoes were watery. No matter what recipe I follow I return the potatoes to the pot after draining and - Read more ...
  2. I made the mascarpone potatoes for a large Easter meal and they were wonderful! I followed the recipe exactly but noted several problems with the recipe as posted: (1) it does not list specific amounts of salt & pepper. I added 1 tsp of each to the mascarpone/egg yolk/milk mixture, then salt to taste AFTER - Read more ...
  3. The mascarpone is a genius addition. I used more though than the recipe called for. My potatoes came out decadent creamy and delicious.
  4. Mine came out pasty and a little runny so I think I must have over-worked them. Had tried a new handheld immersion blender and whisker. The potatoes looked fine initally but once put in the oven to bake became pasty and runny. The amount of liquid called for may also be too much.
  5. Made these for Thanksgiving and they were so good and so easy!! Used Yukon Gold potatoes (because had them already) and only used one stick of butter (instead of two) based on the other reviews. The dish far exceeded the effort and everyone loved it. I made this the night before up until the point - Read more ...
  6. My husband really enjoyed these said they were his new fave!! I'd say that is a pretty positive review. I forgot to pick up mascarpone (but will in the future) so I used sour cream. Because this is something I would like to have more often than holidays I cut the butter by more than - Read more ...
  7. Excellent! A great way to include a traditional and expected food in a holiday meal but makes the flavor more interesting and can be made ahead of time. Definitely a winner.
  8. Great idea to add mascarpone but doing so makes it more rich i would definitely cut the butter by half at least.