Diva Tasting: More Mashed Potatoes…

Creamy Mashed Potatoes

5 Pounds Russet Potatoes, And Quartered Lengthwise

½ Cup Mascarpone Cheese At Room Temperature

8 Oz Cream Cheese Softened

1 Egg

½ Cup Half N Half

Salt And Freshly Ground Black Pepper To Taste

1 Pinch Cayenne Pepper, Or To Taste

1 Cup Butter, Cut Into Chunks


Step 1 Place potato 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 easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.

Step 2 Preheat oven to 425 degrees F (220 degrees C).

Step 3 Whisk mascarpone and cream cheese in a mixing bowl until smooth. Stir egg and Half n Half into cheese mixture, whisking until smooth; season with salt, black pepper, and cayenne pepper.

Step 4 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.

Step 5 Spread mashed potatoes into a 9×13-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.

Step 6 Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes

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