Mascarpone Chive Mashed Potatoes Recipes

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until the potatoes are tender, 20-30 minutes. Drain thoroughly and return them to the pot in which they were cooked. Return to the heat briefly to evaporate any excess water that may still be clinging to the potatoes.
• Using a hand-held electric mixer, beat the Mascarpone cheese and butter into the potatoes until thoroughly incorporated and fluffy. Beat in the chives or scallions and season with salt and pepper.
• Transfer the potatoes to a shallow 1 1/2 to 2-quart gratin dish. Sprinkle the Parmesan over the top and then dust evenly with paprika. Cover the potatoes with plastic wrap and refrigerate for UP TO 48 hours before heating.
• When ready to heat the potatoes, bring them to room temperature and preheat oven to 350°F Bake the potatoes until hot, puffed, and light brown on top, about 30 minutes. Serve at once.

Steps:

• Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
• Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
• Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
• Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

Steps:

• Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch. Add the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes.
• Drain the potatoes, reserving 1 cup of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once.