Mascarpone Chive Mashed Potatoes [Holiday Recipe Exchange]

Holiday Recipes, Recipe Exchange, Side Dish, Thanksgiving Recipes, Vegetables | 20 comments

Thanksgiving is just about a month away, so it is perfect timing for today’s Holiday Recipe Exchange sponsored by OXO. This week Jamie and I are serving up our favorite holiday side dishes.

I found this recipe for Mascarpone Chive Mashed Potatoes in Sunset Magazine a few years ago while waiting in the doctor’s office. I made a mental note of the recipe so that I could look it up when I got home.

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mascarpone chive mashed potatoes recipe

Over the years I’ve made a couple of slight changes and decreased the recipe size to fit our small family a little better, but it is still a favorite and my go-to mashed potato recipe.

Mashed potatoes are often quite boring looking, so I love the little flecks of green chives scattered throughout these creamy potatoes, not to mention the fresh taste they add to the recipe.

I’ve learned that one of the keys to really great, fluffy mashed potatoes is to use a Potato Ricer. Prior to blogging I had never seen nor heard of a potato ricer. I thought – could it really make that big of a difference? Yes, it does! Plus, it’s kind of a fun kitchen gadget to use.

mascarpone chive mashed potato recipe

Join Jamie and me this week in sharing your Best Holiday Side Dish for a chance to win a great cooking utensil gift set from OXO. OXO offers some seriously awesome kitchen gadgets and I know you’ll love the tools in today’s selection. They were selected with the purpose of making your holiday meal prep just a little bit simpler.

Now, we want to know what your favorite holiday side dish is, so join in on the fun and link up your recipe for a chance to win this fab OXO set! Check out Jamie’s Sweet Potato Casserole.

How do you like to cook your mashed potatoes?

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Mascarpone Chive Mashed Potatoes

Yield: serves 4 - 6

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3 pounds russet potatoes, peeled, cut in chunks
2 dried bay leaves
1 cup whole milk
1/4 cup chicken broth
6 ounces mascarpone cheese, room temperature
2 tablespoons butter, melted
1/4 teaspoon pepper
kosher salt, to taste
1/2 bunch chives (1/2 inch diameter), snipped


Add potatoes to a stockpot with hot water. Add the bay leaves and 1 teaspoon of salt. Bring to a boil, then lower to simmer and allow to cook until very tender, approximately 20-30 minutes.

While the potatoes cook, whisk together the milk, chicken broth, mascarpone, and butter in a oven-safe bowl that is large enough to add the potatoes to. Stir in the pepper.

Once potatoes are tender, drain the water and discard the pay leaves. Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the mascarpone mixture. Stir to combine. Taste for seasonings and add salt, if desired.

Bake covered with foil in a 350 degree oven until heated through. Stir in the chives. Serve.

Note: Can be prepared ahead of time and stored in the refrigerator for up to 48 hours before baking.

adapted from: Sunset Magazine

How To Participate

For a chance to win an OXO Cooking Utensil Gift Set valued at $154.95 (details of prize specifics below):

  1. Write and post a recipe on your blog featuring YOUR BEST HOLIDAY SIDE.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before Oct. 31, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.

This Week’s Prize:

Cooking Utensil Gift Set valued at $154.95

Prizes provided by OXO.

Recipe Theme Schedule:

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Valerie - October 24, 2011 @ 4:56 am

    I never thought of using mascarpone cheese in mashed potatoes. The mascarpone coupled with the chives sounds divine.


  • 2
    Whatever DeeDee Wants - October 24, 2011 @ 7:33 am

    These potatoes look so dang good!


  • 3
    Rachel - October 24, 2011 @ 8:11 am

    Mashed potatoes are def my favorite side dish. There’s so much you can do with them! This recipe sounds delish! Def a keeper!


  • 4
    Annie @ Annie's Cooking Lab - October 24, 2011 @ 8:51 am

    I love mashed potatoes, those look great!


  • 5
    Tickled Red - October 24, 2011 @ 6:46 pm

    I love the addition of mascarpone to mashed potatoes. You know I have always wondered about the potato ricer myself, thanks for the tip.


  • 6
    Sylvie @ Gourmande in the Kitchen - October 24, 2011 @ 9:26 pm

    Mascarpone is one of my favorite ingredients and I think it sounds pretty amazing in mashed potatoes. I like to put creme fraiche in mine.


  • 7
    Elisse - October 24, 2011 @ 10:00 pm

    Hubby Dan’s Pumpkin-Mango Soup
    6 Servings
    16 oz. chicken broth (homemade or canned)
    1 15 oz. can of pumpkin (NOT pumpkin pie filling! LOL)
    1 12 oz.can mango nectar
    1/4 cup chunky peanut butter
    2 tblsp. rice vinegar
    1 tblsp. chopped fresh ginger (Fresh matters!)
    1 tsp. grated orange rind
    2 tblsp minced scallions (green onions)
    1/4 teaspoon cayenne pepper
    1 tblsp. chopped garlic
    Fresh mango slices, sugared ginger, and chopped fresh cilantro for garnish

    Combine chicken broth, pumpkin and mango in a large saucepan, bring to a boil, cover, reduce heat, and simmer 10 minutes.
    Combine 1 cup of the hot soup with the peanut butter, and then return mixture to pan.
    Stir in vinegar and the rest of the ingredients, except for the garnishes. Cook 3 minutes to blend the flavors and heat it through.
    Ladle into soup bowls. Decorate each bowl with a slice of fresh mango and a piece of sugared ginger, and sprinkle with the chopped cilantro.


  • 8
    rosanne smith - October 25, 2011 @ 7:45 am

    2 pks or equivalent broccoli florets, a bag of frozen cornkernel (sm) Make melted butter about 2 tblsp,1C milk, heaping tblsp flour (SR), 8 oz block monterey jack-cubed and melted in. Minced shallot if desired to taste, salt and pepper. Pour over broc and corn in casserole dish. If you like you can do Ritz crumb or Funyum topping. Heat 350 til bubbly and topping brown,


  • 9
    Aimee @ Simple Bites - October 25, 2011 @ 11:57 am

    This looks so good, Katie!! Lovely way to jazz up mashed potatoes.


  • 10
    Heather Spooner - October 25, 2011 @ 1:04 pm

    Savory Roasted New Potatoes

    12 small red potatoes, washed and quartered
    2 Tbl olive oil
    2 Tbl rosemary
    1 Tbl soy sauce
    1 tsp minced garlic
    1/2 tsp paprika
    1/2 tsp salt
    1/2 tsp pepper

    Combine all in a large ziploc bag. Seal and shake until evenly mixed and coated. Spread onto baking pan. Bake uncovered for 45-50 minutes at 375 degrees. Stir occasionally.


  • 11
    Amber | Bluebonnets & Brownies - October 25, 2011 @ 5:17 pm

    We’ve been putting KerryGold’s Garlic & Herb butter in our mash lately. I bet it tastes just like your recipe.


  • 12
    Jen at The Three Little Piglets - October 25, 2011 @ 8:05 pm

    I have a recipe that’s very similar with cream cheese and a little parmesan thrown in for good measure! Yours look SO beautiful – love the picture.


  • 13
    Liz - October 26, 2011 @ 9:25 am

    We make lots of sides that we love. The absolute easiest for me to remember is corn pudding.

    One can of corn, drained
    One can of creamed corn
    One stick of butter
    One cup of sour cream
    One box of corn muffin mix

    Melt butter. Mix with everything in a Pyrex dish. Bake for 30ish minutes at 350.

    So easy and good!


  • 14
    Sandra - October 26, 2011 @ 7:40 pm

    My family’s favorite holiday side dish is the old tried and true green bean casserole!

    4 cans cut green beans, drained
    2 cans cream of mushroom soup (or homemade verson)
    1 large can of French’s fried onions, divided
    milk to your preference
    salt and pepper

    Mix everything together in a casserole dish, reserving a few friend onions to sprinkle on top.

    Bake @350F for 45 minutes.
    Add remaining fried onions
    Bake another 5-10 minutes, uncovered.

    BTW … those potatoes look WONDERFUL!!


  • 15
    SuzyQ - October 26, 2011 @ 10:16 pm

    Cranberry Orange Relish

    * navel orange
    * 1 (12-oz) bag fresh cranberries
    * 1/2 cup sugar
    * 1/8 teaspoon cinnamon

    Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.

    Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.


  • 16
    Casey@Good. Food. Stories. - October 27, 2011 @ 7:35 am

    Gotta say, nothing beats plain old stuffing as my favorite holiday side. Just like mashed potatoes, it’s full-on familiar comfort to me. http://www.goodfoodstories.com/2010/11/22/thanksgiving-stuffing/


  • 17
    Ellen - October 29, 2011 @ 5:43 am

    These look absolutely amazing! I can’t wait to try them.




  • 18
    Tracy - October 30, 2011 @ 9:52 am

    I love this idea to spice up mashed potatoes a bit. They look lovely with those flecks of chives, too!


  • 19
    Donna B. - October 30, 2011 @ 5:58 pm

    Classic Baked Macaroni and Cheese (from my Fannie Farmer cookbook) – I have to make it for every holiday.

    1 (16 ounce) package macaroni
    8 tablespoons butter
    8 tablespoons flour
    2 cups milk
    2 cups cream
    1 teaspoon salt
    2 to taste fresh ground black pepper, to taste
    4 cups cheddar cheese, shredded good quality
    1 cup breadcrumbs, buttered
    1 teaspoon paprika (my addition)


    Preheat oven to 400°F. Cook and drain macaroni according to package directions just shy of al dente (it will continue to cook once you bake it); set aside.

    In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly).
    Reduce heat and cook (stirring constantly) 10 minutes.

    Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off burner.

    Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs, then sprinkle with paprika.

    Bake 20 minutes until the top is golden brown.


  • 20
    Pam - November 20, 2011 @ 5:05 pm

    Marscopone cheese is a new one to me, but i have to say it sounds delicious. Thanks for the suggestion.


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