Give me any kind of mashed potatoes, and I am one happy girl. However, add in some mascarpone..and well it is a game changer. One of my favorite things to do with a dish is to add my own little flare to it, and for mashed potatoes, adding in cheese just always seems like the right thing to do, which is where this idea was sparked from. I mean from the crusty topping to the gooey inside, it will make your taste buds the happiest they’ve been in awhile.
- 3 pounds russet potatoes, peeled, cut in chunks
- 1/4 cup chicken broth
- 1 cup whole milk
- 6 oz. mascarpone cheese, at room temperature
- 2 tablespoons melted, butter
- Dash cayenne pepper
- Cracked pepper & kosher salt, to taste
- Add potatoes to a large stockpot full of water.
- Bring to a boil, then lower to a simmer and cook until tender, about 25-30 minutes.
- While the potatoes are cooking, whisk together chicken broth, milk, mascarpone cheese, butter and dash of cayenne pepper in a bowl, large enough to accommodate the potatoes as well.
- Add salt & pepper to taste.
- Once potatoes are cooked, drain water.
- Use a hand mixer on medium speed to whip potatoes until fluffy; a few lumps will be present and thats ok.
- By hand fold in mascarpone mixture with potatoes. Stir well.
- Taste and add a little more salt, if desired.
- Evenly spread mashed potatoes into a 9×13-inch baking dish or Lodge Cast Iron skillet.
- Using the edge of your rubber spatula to gently press and lift up to create pretty little peaks.
- Bake uncovered in 425 degree oven until potatoes are heated through and peeks are beautiful golden brown, about 25 minutes.
- *These potatoes can be prepared ahead of time and stored in the refrigerator for up to 48 hours before baking.