Mascarpone Mashed Potatoes

Ingredients

• Servings: 1
• 4 1/2 pounds russet potatoes, peeled and halved lengthwise
• 1/2 cup mascarpone cheese at room temperature
• 1 egg yolk
• 3/4 cup milk
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 cup butter, cut into chunks

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.