Skip to Content

Chive & Mascarpone Mashed Potatoes

Creamy mashed potatoes are taken up a notch with the addition of mascarpone and chopped chives. Serve these Mascarpone Mashed Potatoes at Thanksgiving or Christmas!

Overhead view of mascarpone mashed potatoes in a white serving bowl, garnished with chives.

Creating This Recipe for Mascarpone Mashed Potatoes

I found this recipe for creamy Mascarpone 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.

Mashed potatoes are mixed with creamy mascarpone cheese and plenty of fresh chives for a rich and fresh taste.

Over the years I’ve made a couple of slight changes. And I’ve 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.

Mascarpone Mashed Potatoes Ingredients

Rather than sour cream or cream cheese, these mashed potatoes are ultra creamy and tangy thanks to the addition of mascarpone.

Here’s what you’ll need to make homemade creamy mashed potatoes:

  • Russet potatoes
  • Bay leaves
  • Whole milk
  • Broth
  • Mascarpone cheese
  • Butter
  • Salt and pepper
  • Chives

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Mascarpone Mashed Potatoes

These chive and mascarpone mashed potatoes are as easy to make as the classic recipe! Here’s an overview of how they’re made.

  1. 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.
  2. While the potatoes cook, whisk together the milk, chicken broth, mascarpone, and butter in a oven-safe bowl.
  3. Once potatoes are tender, drain the water and discard the pay leaves.
  4. 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.
  5. Bake covered with foil in a 350 degree F oven until heated through. Stir in the chives.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

A plate with mascarpone mashed potatoes and carrots.

How to Keep Mashed Potatoes Warm

Once you’ve prepared the mashed potatoes, you can transfer them to a Crockpot set to “warm” or “low” to keep them warm.

Or, wrap the mashed potatoes tightly in foil and place in a 200F oven to keep warm until you’re ready to serve them.

How Long Can Mashed Potatoes Sit Out?

Mashed potatoes can safely sit out on the counter for up to 2 hours. After 2 hours, they need to be refrigerated.

How Long Do Mashed Potatoes Last?

They’ll last in the fridge up to five days. Store mashed potatoes in an airtight container.

Tips for the Best Creamy Mashed Potatoes

  • I’ve learned that one of the keys to really great, fluffy mashed potatoes is to use a Potato Ricer rather than a potato masher. It makes for the creamiest, fluffiest mashed potatoes!
  • Make sure your milk and mascarpone are at room temperature before adding them to the hot potatoes. Using cold ingredients can result in gluey mashed potatoes.
  • I recommend using whole milk for the creamiest mashed potatoes, but any milk can be used.

More Easy Mashed Potato Recipes:

If you’re looking for additional mashed potato inspiration for your Thanksgiving Menu this year, here are a few other favorite recipes. Be sure to check out the whole Thanksgiving Recipes Archive right here if you need help building the rest of your menu.

Browned Butter Parmesan Mashed Potatoes are your classic mashed potatoes elevated.. This recipe is ramped up with the nutty flavors of browned butter and parmesan.

Greek Yogurt Mashed Potatoes use Greek yogurt instead of sour cream or cream cheese to make the potatoes extra creamy; they’re healthier thanks to the addition of the yogurt and plenty rich. Surprise! There is no butter added! Feel free to add some if you prefer.

For something a little different, try Cream Cheese Chive Duchess Potatoes — delicious, individually portioned mounds of mashed potatoes that have been baked. Inside they’re creamy and fluffy while the outside is beautifully golden and crisp.

Blue Cheese Rosemary Mashed Potatoes are your favorite Russet Potato Mashed Potatoes after a surprising and flavorful makeover. With the addition of pureed cannellini beans, plenty of salty gorgonzola cheese, and fresh rosemary you go from yum to YUM!

Roasted Garlic Cauliflower Mashed Potatoes are anything but traditional mashed potatoes. This recipe is ramped up with the flavors of earthy roasted garlic, nutty roasted cauliflower puree, and the smoothness of cream cheese.

Did you love this post?
Sign up for Good Life Eats email updates and never miss another update!

mascarpone chive mashed potatoes recipe

Chive & Mascarpone Mashed Potatoes

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Creamy mashed potatoes are taken up a notch with the addition of mascarpone and chopped chives. Serve these Mascarpone Mashed Potatoes at Thanksgiving or Christmas!

Ingredients

  • 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

Instructions

  1. Add potatoes to a stockpot with hot water.
  2. Add the bay leaves and 1 teaspoon of salt.
  3. Bring to a boil, then lower to simmer and allow to cook until very tender, approximately 20-30 minutes.
  4. 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.
  5. Stir in the pepper.
  6. Once potatoes are tender, drain the water and discard the pay leaves.
  7. 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.
  8. Taste for seasonings and add salt, if desired.
  9. Bake covered with foil in a 350 degree oven until heated through.
  10. Stir in the chives.
  11. Serve.

Notes

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

Cream cheese may be substituted for the mascarpone.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 403Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 53mgSodium 338mgCarbohydrates 52gFiber 5gSugar 5gProtein 9g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Be sure to follow Good Life Eats on Instagram. Tag @goodlifeeats and include the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Pam

Sunday 20th of November 2011

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

Donna B.

Sunday 30th of October 2011

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

Ingredients: 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)

Directions:

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.

Tracy

Sunday 30th of October 2011

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

Ellen

Saturday 29th of October 2011

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

Ellen

Http://everydaysisters.blogspot.com

Casey@Good. Food. Stories.

Thursday 27th of October 2011

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/

Skip to Recipe