Brown Butter Mascarpone Mashed Potatoes

  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4-6


  • 2 lbs yukon gold potatoes, quartered
  • 1 cup unsalted butter
  • 3/4 cup mascarpone
  • 1/4-1/2 cup heavy cream
  • salt & pepper


  1. In a large soup pot, cover the potatoes with cold water and bring to a boil.
  2. Let cook until the potatoes are fork-tender, then remove from heat and rinse with cold water. Drain again.
  3. While the potatoes are cooking (or cooling), brown the butter. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they are golden brown, remove from heat and pour in with the potatoes.
  4. Add the mascarpone, and mash the potatoes either with a masher or a hand mixer, to your desired consistency. Add cream as needed for thinning (I used only 1/4 cup).
  5. Add salt and pepper to taste (I used at least 1/2 tsp of each).