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Mashed Potatoes with Mascarpone


Using small unpeeled boiling potatoes saves a great deal of time; the skins of Yukon Golds are particularly tender. If you don't like the skins, use larger baking potatoes and peel and quarter them.

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  1. 3 pounds small Yukon Gold or Yellow Finn potatoes, scrubbed
  2. 2 bunches of scallions, white and tender green, cut into 1/2 -inch pieces
  3. 2 teaspoons salt
  4. 1 1/2 cups mascarpone cheese (about 3/4 pound), at room temperature
  5. 1/4 cup finely chopped flat-leaf parsley
  6. Freshly ground white pepper
  1. Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch. Add the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes.
  2. Drain the potatoes, reserving 1 cup of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once.