Mashed Potatoes with Mascarpone|Print

Servings: 8

Russet potatoes

4 1/2 lbs, peeled and halved lengthwise

Mascarpone cheese

1/2 cup, room temperature

Egg yolk

Cayenne pepper

1 pinch or to taste

Butter

1 cup, cut into chunks

Milk

3/4 cup

Salt

to taste

Freshly ground black pepper

to taste

Mashed Potatoes with Mascarpone

Prep:

15 m

Cook:

40 m

Ready in:

55 m

Preheat the oven to 425° F (210° C/Gas mark 7).
Cook potatoes in a large pot of salted water: bring to a boil and then reduce to medium-low. Keep cooking the potatoes for 15 minutes, or until tender. Drain.
Whisk mascarpone until smooth. Add egg yolk and milk, whisking until the mixture is smooth. Then, season with salt, ground black pepper, and 1 pinch cayenne pepper.
Transfer cooked potatoes to a large mixing bowl. Add butter. Season with salt and black pepper to taste. Mash butter into the potatoes. Then, whisk the mascarpone mixture into the potatoes.
Spread into a 9x13-inch baking dish.
Bake for 20 minutes, until the top is golden brown. Serve and enjoy your Mashed Potatoes with Mascarpone!