The BEST Mascarpone Mashed Potatoes Recipe

If you think you’ve tried every version of mashed potatoes, think again—these are absolutely dreamy! The BEST Mascarpone Mashed Potatoes are impossibly creamy, rich, and tangy, thanks to a generous scoop of silky mascarpone cheese. Every bite melts in your mouth like whipped cloud, delivering subtle decadence and comfort in every forkful.

What sets this recipe apart? The mascarpone adds a lush, velvety texture that’s worlds above your average spuds, plus a slight tang that balances all that buttery richness. It’s an incredibly easy upgrade that will wow your taste buds and have your guests begging for seconds!

Whether you’re serving these as the star of your holiday table or just elevating a cozy weeknight dinner, these iconic mashed potatoes never disappoint. They’re perfect alongside classic roasts, festive feasts, or any main dish that deserves a next-level side. Inspired by my family’s treasured Thanksgiving spread, this is a comfort food favorite you’ll return to all year round!

Why You'll Love This Recipe

• Next-level creamy texture that’s decadently smooth and fluffy
• Mascarpone cheese delivers an irresistible rich tang
• Simple to make in under an hour—no culinary degree required
• Perfect for holidays, family gatherings, or anytime you crave comfort

Key Ingredients for The BEST Mascarpone Mashed Potatoes Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Yukon Gold Potatoes

Yukon Golds are the secret to mashed potatoes with ultimate creaminess and buttery flavor. Their naturally golden flesh and waxy-smooth texture result in mashed potatoes that are never gluey or dry. For best results, peel and cut them into even chunks so they cook evenly. You can also use Russet potatoes for a fluffier mash—just know they’ll be slightly lighter and less buttery. Red potatoes work too, though expect a more rustic, textured finish.

Mascarpone Cheese

This Italian cream cheese is the magic ingredient that takes mashed potatoes from good to gourmet. Its mild, buttery tang and lush texture melt seamlessly, making your potatoes extra silky. Look for mascarpone in the specialty cheese section. Cream cheese is a decent substitute if you’re in a pinch, but it’ll give a slightly tangier, firmer result.

Unsalted Butter

Butter brings classic richness and depth to the mash. Opt for unsalted to control the salt level yourself, and melt it before adding to ensure even distribution and a smooth finish. Feel free to substitute half with olive oil for a slightly lighter, sophisticated flavor.

Whole Milk

Whole milk adds lightness and fluidity to the potatoes, making them wonderfully spoonable without being watery. Warm the milk before mixing in—it’s key for ultra-creamy results! For extra-indulgent potatoes, swap some of the milk for heavy cream.

Fresh Chives (Optional Garnish)

Chopped fresh chives add a bright, oniony pop of color and flavor, perfectly balancing the richness. You can skip these, or try chopped parsley, green onions, or even crispy shallots for a fun twist.

Instructions for The BEST Mascarpone Mashed Potatoes Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare and Boil the Potatoes

Peel the Yukon Gold potatoes and cut them into even 2-inch pieces. Place them in a large pot and cover with cold, salted water by about an inch. Bring to a gentle boil over medium-high heat, then reduce to simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender and nearly falling apart.

Drain and Steam-Dry

Drain the potatoes thoroughly in a colander, then return to the hot empty pot. Let them sit for 2 to 3 minutes, uncovered. This quick steam-dry helps ensure your mash is never watery.

Mash the Potatoes

Using a potato masher, ricer, or food mill, mash the potatoes until they’re smooth and lump-free. A ricer gives you restaurant-style fluffiness, but a classic masher works great, too. Don’t overmix or your potatoes could turn gluey.

Mix in Mascarpone, Butter, and Milk

Add the mascarpone cheese and melted butter to the hot potatoes. Stir until fully combined and creamy. Gradually pour in the warm milk, stirring and checking the consistency. You might need a touch more milk for extra-smooth potatoes. Season with kosher salt and black pepper, tasting as you go.

Serve and Garnish

Spoon the mashed potatoes into a serving bowl. Top with an extra pat of melted butter and sprinkle with fresh chives, if using. Serve piping hot and get ready for rave reviews!

Recipe Variations

Make It Dairy-Free

Want creamy mashed potatoes without the dairy? Swap in your favorite unsweetened plant-based butter and a dairy-free cream cheese alternative for mascarpone. Use oat milk or almond milk warmed up—your mash will still be luscious, just a little lighter.

Amp Up the Garlic

For garlic lovers, add 3 to 4 cloves of peeled garlic to the boiling potatoes, or stir in a spoonful of roasted garlic when mashing. This gives your potatoes a mellow, cozy flavor that pairs perfectly with the tangy mascarpone.

Herb Lover’s Dream

Fold in chopped fresh dill, parsley, or even tarragon alongside the chives for a garden-fresh, herbal twist. It’s a spectacular pairing with grilled or roasted meats.

Extra Luxurious

Swap half the milk for heavy cream, and add a few tablespoons of grated Parmesan cheese for a seriously decadent, restaurant-worthy side. Top with truffle oil or crispy shallots to impress a crowd!

Lighten Them Up

Cut back some of the butter and use low-fat milk. The mascarpone still keeps things creamy, but the result is noticeably lighter if you want a less rich side.

Serving Suggestions

These mascarpone mashed potatoes are divine with classic holiday mains like roast turkey, glazed ham, or prime rib. Pair them with simple roasted vegetables, rich gravies, or pan-seared chicken for a complete meal. Don’t forget to finish with a flourish of chives, cracked black pepper, and that extra pat of butter on top for unbeatable flavor and presentation!

Storage and Reheating

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, spoon them into a pot or microwave-safe bowl and add a little milk to loosen—warm gently, stirring often, until heated through. If you want to freeze them, portion into airtight containers and freeze for up to 1 month. Thaw overnight in the fridge and reheat as above; the texture may be a touch looser, but still delicious!

Frequently Asked Questions About The BEST Mascarpone Mashed Potatoes Recipe (FAQ)

Q: Can I make these mascarpone mashed potatoes ahead of time?
A: Absolutely! Prepare up to 2 days in advance, cover, and chill. Reheat gently with a splash of milk just before serving for best texture.

Q: What can I use instead of mascarpone cheese?
A: Cream cheese is your best substitute—use the same amount for a similar creamy tang. Sour cream or crème fraîche also work, though the texture and flavor will be a bit different.

Q: Can I use a different type of potato?
A: Yes! Russet potatoes give a fluffier, lighter mash, while red potatoes result in a more rustic style. Just be mindful of the texture difference and adjust cooking time as needed.

Thank you for joining me in making the ultimate mashed potatoes! I hope this recipe becomes a staple on your table—whether it’s for a special occasion or a weeknight treat. Give it a try, and let me know how much you love it by leaving a comment and rating below. Happy mashing!