As it is, this is perfectly good, but it does seem to be just a little too neutral in flavor. It just seems to need a little extra something. All that aside, this is very easy and perfectly adequate as a tasty mashed potato recipe. To better blend the liquid ingredients, I used a hand mixer instead of a masher. The neutral flavor makes this particularly well-suited to accompany any saucy dishes that can benefit from a side than can absorb some of the sauce. I thought this was particularly food with the Dijon Mustard Chicken Fricassee recipe from CL.
Mascarpone Mashed Potatoes
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- 1/3 cup(s) 2% milk
- 3 tablespoon(s) mascarpone cheese
- 1/2 teaspoon(s) salt
- 1.5 pound(s) Yukon gold potatoes, peeled and cubed
- 1. Place potatoes in a large saucepan and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain; return to pan.
- 2. Add milk, mascarpone cheese, and salt. Mash to desired consistency.
This recipe is a personal recipe added by flambe99 and has not been tested or endorsed by MyRecipes.
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Mascarpone Mashed Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables