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Gourmet Mashed Potatoes (Mascarpone Potato Puree)

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“This is the way I make mashed potatoes to accompany a special meal. My family goes crazy over these creamy mashed potatoes and no matter how much I make, I never seem to have any left over. This is fabulous with beautiful cuts of steaks. You could possibly sub cream cheese mixed with sour cream for the mascarpone cheese, although I have never made them this way.. There is, of course, a recipe for mascarpone cheese substitute here on Zaar.”

Ingredients Nutrition

  • 2 lbs yukon gold potatoes, peeled and quartered
  • 1 bunch scallion, white and tender green, cut into 1/2 -inch pieces (2 stalks with bulb will suffice)
  • 3 tablespoons butter
  • 14 cup mascarpone cheese
  • whole milk
  • 2 teaspoons black truffle oil or 2 teaspoons white truffle oil


  1. Place potatoes and scallions in a pot and add water to cover potatoes by at least one inch. Bring to a boil and strain once the potatoes are fork soft.
  2. Remove Scallions and discard.
  3. Return potatoes to pot and add butter and mascarpone cheese.
  4. Mash until smooth mixing in enough milk to thin to desired consistency.
  5. Mix in truffle sauce; season with salt and pepper. Transfer to bowl.

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