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Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

Mascarpone Chive Mashed Potatoes

Time: 1 1/4 hours. The secret to fluffy mashed potatoes is to dry them out before mashing.

Sunset NOVEMBER 2009

  • Yield: Serves 10 to 12


  • 5 1/2 pounds russet potatoes, peeled, cut in chunks
  • 4 dried bay leaves
  • Kosher salt
  • 2 1/4 cups milk
  • 12 ounces mascarpone cheese
  • 1/4 teaspoon white pepper
  • 1 bunch chives (1-in. diameter), snipped


1. Simmer potatoes with bay leaves in a large pot of salted water until falling apart when poked, 20 to 25 minutes. Meanwhile, in a medium pot, whisk milk and mascarpone. Heat over low heat until simmering. Stir in pepper; keep warm.

2. Drain potatoes, discarding bay leaves. Return to pot over very low heat and cook, stirring, until dried and crumbling. Remove from heat. Beat with a mixer until smooth. Beat in mascarpone milk, a third at a time. Stir in chives and season with salt.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 45%
  • Protein: 7.6g
  • Fat: 15g
  • Saturated fat: 8g
  • Carbohydrate: 36g
  • Fiber: 2.6g
  • Sodium: 203mg
  • Cholesterol: 40mg

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Mascarpone Chive Mashed Potatoes recipe