Name: Mascarpone Mashed Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Russet potatoes, peeled and halved lengthwise - 4 ½ pounds; Mascarpone cheese at room temperature - ½ cup; Egg yolk - 1; Milk - ¾ cup; Salt and freshly ground black pepper to taste - ¾ cup; Cayenne pepper, or to taste - 1 pinch; Butter, cut into chunks - 1 cup

Ingredients for - Mascarpone Mashed Potatoes

1. Russet potatoes, peeled and halved lengthwise 4 ½ pounds

2. Mascarpone cheese at room temperature ½ cup

3. Egg yolk 1

4. Milk ¾ cup

5. Salt and freshly ground black pepper to taste ¾ cup

6. Cayenne pepper, or to taste 1 pinch

7. Butter, cut into chunks 1 cup

How to cook deliciously - Mascarpone Mashed Potatoes

1 . Stage

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 . Stage

Preheat oven to 425 degrees F (220 degrees C).

3 . Stage

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 . Stage

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 . Stage

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 . Stage

Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes. DOTDASH MEREDITH FOOD STUDIOS