Mascarpone Whipped Potatoes

Mascarpone Whipped Potatoes

Bloggers Adam and Joanne Gallagher from Inspired Taste make creamy whipped potatoes with mascarpone cheese and chives.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

8

servings

3
lb Yukon Gold potatoes, peeled, cut into cubes
1
cup milk
2
tablespoons butter
1/2
cup mascarpone cheese
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons chopped fresh chives
  1. In large saucepan, place potatoes and enough water to cover. Heat to boiling; reduce heat. Cover; cook about 15 minutes or until potatoes are tender when pierced with fork. Drain; return potatoes to saucepan.
  2. Meanwhile, in small saucepan, heat milk and butter until butter is melted and milk is hot.
  3. Gradually add hot milk mixture to potatoes, beating with handheld mixer until blended. Add cheese, salt and pepper; beat until potatoes are creamy and fluffy. Spoon into serving bowl; sprinkle with chives.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can use cream cheese or sour cream instead of mascarpone cheese.
Keep the potatoes warm for serving in a slow cooker on Low heat setting up to 1 hour.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.