Mashed Potatoes with Shallot, Mascarpone, Garlic, and Rosemary

Prep:20minCook:30min

These creamy, flavorful mashed potatoes take a classic comfort food to the next level. Infused with the savory richness of garlic and rosemary, enhanced by caramelized shallots, and made luxuriously smooth with mascarpone cheese, this dish is perfect for holidays or any special occasion. The subtle umami boost from Better Than Bouillon and the option to finish with a sprinkle of fresh herbs or a drizzle of truffle oil make these potatoes a standout side dish that will impress every guest at the table.

Updated at: Sat, 23 Nov 2024 21:25:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories308.7 kcal (15%)

Total Fat22.5 g (32%)

Carbs22.8 g (9%)

Sugars3.7 g (4%)

Protein3.9 g (8%)

Sodium434.8 mg (22%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 poundYukon Gold Potato

small, peeled and cut into chunks

1 poundRusset Potato

small, peeled and cut into chunks

3 tablespoonsunsalted butter

2shallots

large, finely chopped

2 teaspoonsBouillon

chicken, beef, or vegetable flavor

1garlic clove

large, finely minced or grated

1 sprigfresh rosemary

plus more for garnish, if desired

¾ cupmascarpone cheese

⅓ cupheavy cream

or whole milk, as needed

1 teaspoonsalt

or to taste

½ teaspoonfreshly ground black pepper

fresh chives

Chopped, or parsley for garnish

Instructions

Boil the Potatoes:

Step 1

Place the peeled and chopped potatoes in a large pot of water. Add 2 teaspoons of Better Than Bouillon to the water and stir to dissolve. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.

Step 2

Drain the potatoes and return them to the pot. Let them sit over low heat for 1-2 minutes to evaporate excess moisture.

Prepare the Milk Mixture:

Step 3

In a small saucepan, combine the heavy cream (or milk), smashed garlic clove, and rosemary sprig. Warm over low heat until fragrant, about 5 minutes. Remove the garlic and rosemary before using.

Caramelize the Shallots:

Step 4

While the milk warms, melt the butter in a small skillet over medium-low heat. Add the sliced shallots and cook, stirring occasionally, until golden and caramelized, about 10 minutes. Remove from heat and set aside.

Mash the Potatoes:

Step 5

Mash the cooked potatoes using a potato masher or ricer.

Combine the Ingredients:

Step 6

Pour the warm milk mixture into the mashed potatoes, followed by the butter, mascarpone cheese, and caramelized shallots. Stir until everything is fully incorporated and the potatoes are smooth and creamy.