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| Mascarpone Mashed Potatoes |
"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 1/2 pounds russet potatoes, peeled and halved lengthwise
- 1/2 cup mascarpone cheese at room temperature
- 1 egg yolk
- 3/4 cup milk
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 cup butter, cut into chunks
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 55M |
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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.
- 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 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.
- Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.
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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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