Mascarpone Mashed Potatoes
Ingredients
- 3 lbs. Yukon Gold Potatoes, peeled and cut into chuncks
- 12 oz. mascarpone cheese, at room temp.
- 2 Tbsp unsalted butter, at room temp.
- 3/4 cup finely minced chives or scallions
- Salt and freshly ground pepper
- 1 cup freshly grated Parmesan or Pecorino Romano cheese
- 1 tsp. sweet Hungarian Paprika
- 1/4 tsp. ground nutmeg
Instructions
Fill a large pot with enough water to come up to the bottom of a round steamer insert. Arrange potatoes on top of steamer, cover the pot and steam over medium-high heat until tender, about 20-30 minutes. Pass the potatoes through a food mill/ricer into a large mixing bowl. Using a hand-held mixer, beat in the mascarpone and butter until fully incorporated and fluffy. Add the chives/scallions and season the potatoes with salt and pepper to taste. Transfer the mixture to a buttered shallow 2 qt. baking dsh. Sprinkle the Parmesan or Pecorino Romano cheese over the top and then dust lightly with the paprika and nutmeg. Cover the dish with plastic wrap and refrigerate for at least 8 and up to 48 hours before baking. When ready to cook the potatoes, bring them to room temp and preheat the oven to 350. Bake the potatoes until puffed and light golden brown on top, 30-40 minutes.
Serves/Makes : 8
Serves/Makes : 8
Recipe Info
Views
275
Date
February 6, 2004
Categories
Mashed Potatoes