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Mascarpone Whipped Potatoes

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  • Prep 25 min
  • Total 25 min
  • Servings 8
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Our whipped potatoes feature the rich and buttery flavor of mascarpone cheese. The perfect complement to any dish.
By Inspired Taste
Created Oct 18, 2012
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use cream cheese or sour cream instead of mascarpone cheese.
  • tip 2
    Keep the potatoes warm for serving in a slow cooker on Low heat setting up to 1 hour.


Nutrition Facts are not available for this recipe
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