Monday, November 21, 2011

Make-Ahead Mascarpone Mashed Potatoes – Holiday Trick and Treat

I thought I was posting a video to show off the advantages of doing mashed potatoes ahead of time, but then I realized all that was nothing more than a diversion to distract you from the fact that I’m really trying to trick you into using an alternative to the standard holiday potato side dish.

These mascarpone mashed potatoes are certainly close enough to the classic recipe to keep any purists in the family happy, but the addition of the mild, creamy Italian cheese, a touch of egg yolk, and copious amounts of butter, elevate this to “special occasion” status.

Besides being a delicious change of pace, the advantages of the casserole delivery system are obvious. You don’t have to time your potato mashing so precisely, and this keeps warm in the casserole dish a long time, so it’s really nice for larger groups.

As always, feel free to alter this to your tastes. I do add a substantial amount of butter, but a few times a year I feel like I’ve earned that right, and do so unapologetically. I hope you do the same. Enjoy!


Ingredients:
4 1/4 pounds russet potatoes
salt and pepper to taste
cayenne to taste
1 cup butter (2 sticks)
1/2 cup mascarpone cheese
3/4 cup milk

26 comments:

Louise said...

Chef John,

I hope you have a wonderful Thanksgiving. My potato peeler needs replacing. What kind of peeler are your using in your video? My son just got his first apartment and is in need of one also. I was in your neck of the woods last week. I entered my first 10K Mermaid Run. Thank you for keeping cooking fun. I shine in my family because of you.

Louise

Anonymous said...

Great recipe Chef! How many people does this serve? I have a gathering of 12 adults and 4 kids....
Thanks!

Travis said...

I'm always looking for new ways to do mashed potatoes. I really like this!! This is gonna be on my thanksgiving table this year :)

Chef John said...

Probably 8-10 good portions.

Betty Ann said...

Cant wait to make this on Thursday including your recipe for herb buttered turkey and gravy. So happy to have found your blog and video's.
thank you and Happy Thanksgiving

Diane said...

Thank you for this great recipe, all my family are impressed! Fantastic!

Anonymous said...

Dr. John,
I found your site a week ago and have watched probably 50 of your videos. All very well done (not the meat). Thanksgiving we are going to fix:
Pistachio crusted sweet potatoes, Green bean casserole with caramelized onions and gruyere, mascarpone mashed potatoes, Porcini mushroom and Marsala gravy, your moms pie crust for the pies, and your dinner rolls. I can't wait to put them all together. They are all your recepies. I'll let you know how they turn out!
David

Rita said...

omg! so... what time should we come over for dinner? AHAHAHAHA! that looks so incredibly delish!

my husband just heard the last part of your vid, and is demanding for me to make that... which i will be happy to oblige. thanks so much!

Bulldog said...

Aw this looks great, how would go about halving this with the need a full egg yolk?(It's just 3 of us but we don't mind some leftovers)

Anonymous said...

where can you buy Mascarpone Cheese???

Chef John said...

any large supermarket that has a cheese department will have it.

Andrew said...

Chef John:

Is there a substitute for Mascarpone Cheese?

Chef John said...

Yes, it's just cream cheese!

Andrew said...

Someone told me to use cream cheese and mix it with a little bit of whip cream.

Wes and Claire said...

John, this was an amazing dish! My family loves mashed potatoes anyway, so naturally, I get to bring them to the TG table... but tonight, I didn't even have leftovers for shepherd pie tomorrow! DANGIT. The dish was apparently TOO good.

Thanks for that, and have a lovely turkey day!

Anonymous said...

the 9 x 13 cassorole dish , the volume only filled it to half the height. the recipe was great and in one way more servings got a potato
pancake crust, But presentation your
container was filled to the top. I will double my recipe for a group of 14 and that should fit in my 9 x13 and look like your picture. thanks

Anonymous said...

i went back to the video and you have an inch room at the top of the cassorole dish when you put it in the oven but when you take it out the contents are over the top..?? how does this potato rise??

Chef John said...

Yes it does rise a bit. I made a single batch as described. A double batch will not fit in this pan.

LaineyT said...

Hi Chef John,

I'm hosting a dinner party on Sunday and this make-ahead potato dish, along with your Pork Diablo and some veggies, will make hanging out with my guests while still cooking something delish so easy. Thank you!

One question though: on the blog you haven't indicate actual amounts for the seasonings. You just stated "to taste". I understand that I may need to add more once everything is mixed together but how much S & P would you start with? A half tsp and quarter tsp respectively? (I'm assuming a generous pinch of cayenne will serve.)

Chef John said...

sure, start there, but just taste and adjust!

Anonymous said...

Chef John,
I'd like to make this delicious sounding recipe to go with my Personal Beef Wellingtons on Valentine's Day. Therefore I'd like to half the recipe for just my sweetie and me. Do you think it's necessary to try to half the one egg yolk, or will it come out fine with a whole yolk in a half recipe.
P.S. I've made several of your recipes and they've all been great. Love your videos and....Happy Valentine's Day to you!
Hugs, Barb

Clare said...

Looks very taste, cant wait to try it out!! Im 12 and you are one of my chef idols!! I love your recipies, thank you! (i want to be a chef when i grow up!!!!)

Anonymous said...

Appox how much seasoning do you add?

cancermonkey68 said...

hey chef john,

LOVE this blog!

i've added a few recipes to my repertoire...

you so beautifully simplify things... thank you.

https://www.facebook.com/media/set/?set=a.10150446809858446.390340.524618445&type=3

you don't have an "equipment" section (probably by design since it is a cooking, not cookware blog)

i need to get a good all around midsize roaster.

after doing some research, that casserole dish you use looks to be a Le Creuset pan... is it?
(Le Creuset does not make a 9x13 size. they make a 15.75x10.75 and a 8.25x13.25 - i assume i am just splitting hairs, but is it one of those?)

Chef John said...

Yes, its the 8.25x13.25! enjoy!

Tom Mc said...

I check out Foodwishes probably 10-20 times per week. Sometimes for menu ideas for that day, most times for the learning & laughing experience. Cracks me up that you pretty much use cayenne in almost everything. I use red pepper. My wife thinks I'm nuts. I am, regardless, the red pepper always adds "a hint". I've been making this smashed potato recipe for years, but I include chopped garlic, sour cream, chives. Then, about 10 minutes into the baking, I drop about a dozen pads of room-temp butter on top and punch holes in it with a large fork. My guests & customers always ask for the recipe. They can't believe it's that easy. Thanks for your great ideas, chef. ps. your chicken piccata video changed how I make it. I've adapted it to serve crowds of people by brining it to stay moist.