Mascarpone Mashed Potatoes

Food, Hometown Cooking, Recipes
on November 6, 2012
Mark Boughton Photography/Styling by Teresa Blackburn

If you’re pressed for time, make these creamy, rich potatoes ahead and keep them warm in a slow cooker on the counter.

4 Yukon Gold potatoes, peeled and cubed
1 1/2 pounds celery root, peeled and cubed
3 tablespoons butter 1/3 cup sour cream or plain yogurt, at room temperature
4 ounces mascarpone, Italian-style cream cheese or conventional cream cheese, at room temperature
1/2 teaspoon salt
Freshly ground black pepper

1. Place potatoes and celery root in a large pan; cover with water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain, reserving 1 cup of water.

2. Add butter and reserved cooking water to potatoes and mash. Add sour cream, mascarpone, salt and pepper and stir well.

Serves 8

Recipe by Crescent Dragonwagon

Nutritional facts per serving: 280 calories, 11g fat, 30mg cholesterol, 6g protein, 40g carbohydrates, 5g fiber, 336mg sodium

This recipe originally appeared as Mashed Potatoes with Marscarpone on