There are few foods more comforting than mashed potatoes. This classic side dish is on almost every family’s table at least once a week, because it’s not only comforting, but because it goes so well with meatloaf, chicken, and just about everything. Today I’m bringing you Rosemary Mascarpone Mashed Potatoes, the sophisticated twist on this classic that’ll re-vamp your family dinners.
After experimenting several times with trying to find the perfect mashed potato recipe, using milk and cream and cream and milk, I decided to go for something different and tried mascarpone cheese.
Mascarpone cheese is often called the Italian version of cream cheese, but it’s not actually cheese at all. It’s cream. It just has the consistency of cream cheese and it’s a bit on the sweeter side, which is why it’s often used in desserts. And like cream cheese, mascarpone melts into your mashed potatoes to give them the gooeyness that makes you say “Mmmmm” when you take your first bite.
The rosemary was practically an afterthought. I love rosemary because of the way it smells. If the color green had a smell, it would smell like rosemary. And even though my mashed potatoes were velvety-smooth, I felt they were missing something. I saw the rosemary in my fridge and threw it in to see what would happen.
This is what happened. And
It. Was. Awesome.
- 2 medium russet potatoes, peeled and roughly cut in ½-inch cubes
- 1 tbsp unsalted butter, room temperature
- ½ tsp Kosher salt
- 1 whole garlic clove, smashed and peeled
- 1 tbsp extra virgin olive oil
- ½ tsp fresh rosemary, finely chopped
- ½ cup freshly grated parmesan cheese
- ½ cup mascarpone cheese
- freshly ground black pepper
- Combine the potatoes, 1 tbsp butter, garlic, and salt in a 1.5 quart saucepan. Add enough cold water to cover, about 1½ cups. Stir together and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender (a fork goes through without resistance), about 7 minutes. Drain the potatoes and remove the garlic. Put the potatoes in a medium bowl and mash with a potato masher.
- In the same saucepan, warm the olive oil over medium heat. Add the rosemary and saute until lightly browned, 2-3 minutes. Add the potatoes and stir in the parmesan, mascarpone, and a pinch of pepper. Stir together until cheese is melted. Season to taste. Serve alongside your favorite entree.