Ingredients
8
8 servings
- •4.5 pounds russet potatoes, peeled and halved lengthwise
- •0.5 cup mascarpone cheese at room temperature
- •1 egg yolk
- •0.75 cup milk
- •salt and freshly ground black pepper to taste
- •1 pinch cayenne pepper, or to taste
- •1 cup butter, cut into chunks
Instructions
- Place potato halves 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 half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
- 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.
- Spread mashed potatoes into a 9x13-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.
- Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 483
- Carbohydrate: 47g
- Fat: 31g
- Fiber: 3g
- Protein: 8g
- Sugar: 3g
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