Mascarpone Mashed Potatoes
These Mascarpone Mashed Potatoes are the ultimate comforting side dish. Made with skin-on red-skinned potatoes for a sweet flavor and rustic texture plus rich mascarpone cheese to make them extra creamy and satisfying. They're great for special holidays like Thanksgiving, Christmas and Easter but easy enough for weeknight dinners!
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Mashed potatoes are a comfort food classic, and this recipe makes them even richer and dreamier with the addition of Italian mascarpone cheese.
I love using red skin potatoes because they have a sweeter flavor and creamy texture.
Red potato skins are thin and tender, so I prefer leaving the skin on. Not only is it easier than peeling potatoes and a bit more nutritious, but it also adds a great texture and gives a rustic presentation.
I like to toss a few garlic cloves into the pot while the potatoes boil. They gently flavor potatoes and since they soften as they cook, you can blend them right into the mash for a mellow garlic flavor. For a less intense flavor, just pull them out before mashing or skip them altogether.
Be careful not to over-mash the potatoes. This doesn't happen easily with a simple potato masher, but it can if you use an electric mixer. Overworking the potatoes can release too much starch and make them gummy instead of fluffy.
These really are the best mashed potatoes! They're the perfect side dish for Thanksgiving in place of classic mashed potatoes, but also pairs beautifully with meats, poultry and seafood.
Want more mascarpone recipes? Try my cozy Mascarpone Stuffed French Toast, light Mascarpone Whipped Cream, or rich Rigatoni with Sausage, Mascarpone, and Walnuts.
Why This Recipe Works
- Leaving the skin on makes this recipe easier while adding texture and extra nutrition.
- The addition of mascarpone adds a creamy texture and luxurious flavor.
- Cooking garlic with the potatoes adds a soft, mellow flavor that can be adjusted to taste.
- Using a hand masher keeps the potatoes fluffy instead of gummy.
Ingredient Notes
Potatoes - Red skin potatoes are ideal for this mashed potato recipe thanks to their waxy texture and thinner skins, which help maintain a smooth, creamy consistency. You can substitute other creamy potatoes or waxy potatoes like Yukon Gold for similar results. If using Russet potatoes, peel them first since their skins are more fibrous.
Mascarpone - An Italian cream cheese known for its smooth, buttery texture and subtle sweetness. It melts beautifully into warm potatoes for incredible flavor and creaminess without heavy cream. For more on Italian cheeses, see my guide.
Garlic - I add whole cloves of garlic to boil with the potatoes which then get mashed along with the potatoes. You can leave them out if you don't love garlic, or for extra flavor, add a pinch of garlic powder, garlic salt or finely minced garlic.
Milk - Whole milk gives the best balance of creaminess and lightness. You can also use half and half or add a small splash of cream for an even richer result. Use chicken broth for an even lighter texture.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Small saucepan
- Simple potato masher
- Large bowl
- Measuring cups and spoons
- Colander
- Serving bowl
How to Make Mashed Potatoes with Red Skin
- Add the potatoes and garlic to a large pot and cover with cold water and a generous pinch of salt. Cover and bring up to a boil, then simmer until tender, about 15-20 minutes.
- While the potatoes cook, add the milk and butter to a small saucepan and warm over low heat until the butter has melted.
- When the potatoes are fork tender, they're done. Drain and let them steam for several minutes to remove some moisture.
- Add the potatoes and garlic to a large bowl, then add 1 teaspoon of salt and black pepper to taste, then use a hand masher to mash the potatoes a bit to get them started.
Pro Tip: Make sure you intentionally mash the garlic cloves in the first phase of mashing so that they're not accidentally left in big chunks.
- Pour in the milk and butter mixture, then continue mashing until it's incorporated.
- Add the mascarpone and continue mashing until the potatoes are fluffy and creamy, but still have some chunks remaining. Add in a little more milk as needed, one splash at a time, until it reaches your desired consistency.
- Taste for seasoning and adjust as needed. Transfer to a serving bowl, then top with a pat of salted butter if desired. Serve immediately.
Tips for Making Red Skinned Mashed Potatoes
- Cut potatoes into similarly sized large cubes so they cook evenly.
- Make sure the garlic cloves are fully mashed so there are no big chunks.
- To remove excess water from the potatoes, allow them to steam after drained.
- Be careful not to over-mash the potatoes. Overworking the potatoes can cause them to turn gummy and ruin the texture.
- If you don't love garlic, you can omit it altogether or remove the cloves after cooking to mellow the flavor.
- Keep them warm in a slow cooker on the warm setting for parties and gatherings.
Variations
- Mix in sour cream or cream cheese for a tangier, richer taste.
- Swap red skins for Yukon Gold for a different look and feel.
- Garnish with fresh chives for a pop of color.
- Peel the potatoes and pass them through a ricer or food mill for an even smoother texture.
- Finish with a drizzle of olive oil instead of butter for a lighter finish.
What to Serve with Red Skin Garlic Mashed Potatoes
These creamy mashed potatoes make a great Thanksgiving side next to the juicy Italian-Style Roasted Turkey or a cozy Whole Roasted Chicken. Don't forget the savory Homemade Turkey Gravy!
Serve them at Christmas dinner as a delicious side dish with tender Whole Roasted Beef Tenderloin or pan seared filet mignon, hearty Red Wine Braised Short Ribs or flavorful Dijon Herb Crusted Rack of Lamb.
They're also delicious with seafood like these buttery Pan-Seared Scallops, flaky Seared Tilefish or delicate Flounder Francaise.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over medium-low heat, adding a splash of milk or warm milk to bring back the creamy texture. You can also reheat them in a microwave oven in short intervals, stirring occasionally for even heating.
FAQs
Yes, prepare the mashed potatoes up to one day in advance, then reheat gently with a splash of milk or cream to restore their creamy texture.
Thin-skinned red potatoes are ideal because of their tender skin and waxy texture, but Yukon Gold or peeled Russet potatoes also work well.
It's possible, though not ideal. Store them in an airtight container and thaw overnight in the fridge before reheating with extra butter or milk to maintain their creamy consistency.
No, this recipe relies on mascarpone, milk, and butter for its signature creamy texture and rich flavor. Removing the dairy would completely change the character of the dish.
An electric mixer works, but use short bursts to prevent over-mashing, which can make the potatoes gummy.
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Red Skin Mashed Potatoes with Mascarpone
Ingredients
- 2 lbs red skinned potatoes skin-on, cut into large cubes
- 2 cloves garlic peeled
- 1 teaspoon kosher salt plus more for salting the water
- ½ cup whole milk plus more as needed
- 4 tablespoons butter plus an extra pat for garnish (optional)
- freshly cracked black pepper to taste
- 4 ounces mascarpone cheese room temperature
Instructions
- Add the potatoes and garlic to a large pot and cover with cold water and a generous pinch of salt. Cover and bring up to a boil, then simmer until tender, about 15-20 minutes.
- While the potatoes cook, add the milk and butter to a small saucepan and warm over low heat until the butter has melted.
- When the potatoes can easily be pierced with a fork, they're done. Drain and let them steam for several minutes to remove some moisture.
- Add the potatoes and garlic to a large bowl, then add 1 teaspoon of salt and black pepper to taste, then use a hand masher to mash the potatoes a bit to get them started.
- Pour in the milk and butter mixture, then continue mashing until it's incorporated.
- Add the mascarpone and continue mashing until the potatoes are fluffy and creamy, but still have some chunks remaining. Add in a little more milk as needed, one splash at a time, until it reaches your desired consistency.
- Taste for seasoning and adjust as needed. Transfer to a serving bowl, then top with a pat of salted butter if desired. Serve immediately.
Notes
- Cut potatoes into similarly sized large cubes so they cook evenly.
- Make sure the garlic cloves are fully mashed so there are no big chunks.
- To remove excess water from the potatoes, allow them to steam after drained.
- Be careful not to over-mash the potatoes. Overworking the potatoes can cause them to turn gummy and ruin the texture.
- If you don't love garlic, you can omit it altogether or remove the cloves after cooking to mellow the flavor.
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Keep them warm in a slow cooker on the warm setting for parties and gatherings.
I love the twist this recipe brings to a holiday classic. I worried the potatoes would be too rich with the addition of the mascarpone, but nope! The consistency was perfect, and the added flavor was a welcome addition to the meal.
I'm so happy you loved the recipe and didn't find them too rich. Thanks for leaving a review!