Video: How to make thyme mashed potatoes with mascarpone cheese
These amazing, smooth mashed potatoes get just a little extra vibrancy thanks to the addition of a little mascarpone cheese. Then a sprinkling of thyme (fresh is best, but dried will work, too!) gives them a touch of color and little bit more warm flavor.
The secret to great mashed potatoes is not to take any shortcuts. It may be tempting to put the cooked potatoes in a mixer to mash them up (or, worse — a blender) because it seems like it will blend them better. All that will happen is you will very quickly get your result: potato glop — a slightly soupy, glue-like potato dish.
Trust us: You need to be a little bit patient and use a potato masher to mix and smash up those spuds by hand, just like we did above.
Once you taste these taters in all their thick and buttery goodness, you’ll know it was worth the wait!
GET THE REST OF THE RECIPES featured on our Thanksgiving Day feast menu – including step-by-step video and photos!
Thyme mashed potatoes with mascarpone cheese
Yield 8
Ingredients
- 6 large (3 lbs.) white baking potatoes
- 1 stick butter
- 1 1/2 tablespoons salt
- 1/4 cup cream
- 1/4 cup half-and-half
- 6 tablespoons Mascarpone cheese
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
Instructions
Peel and cut potatoes into quarters. Place potatoes in a large pot. Cover potatoes with water and add 1-1/2 tablespoons salt.
Bring potatoes to a boil over medium heat. Cover with lid slightly ajar and cook until done (about 20 minutes).
Remove the potatoes from the heat and drain off the water.
Using a potato masher, mash potatoes until all chunks have been removed.
Add butter, cream, half-and-half, mascarpone cheese, thyme and salt and pepper.
Continue to mash and stir until the potatoes are creamy. Serve while hot.
