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Thursday, April 14, 2016

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.

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