Photo: Giada's Mashed Potatoes Recipe
Ingredients
- 4 pounds russet potatoes, peeled and chopped into 1-inch pieces (about 5 large)
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 2 cloves garlic, peeled and smashed
- Kosher salt
- 1 cup mascarpone, at room temperature
- 3/4 cup grated Parmesan
- 1/2 cup low-sodium chicken broth
- Freshly ground black pepper
Directions
In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.
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By Amy Meredith Hutson
on April 05, 2013
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Soooo good! I didn't need all of the butter it called for though. Amy Meredith Hutson
By pamanderson1970...
Atlanta, GA
on December 02, 2012
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Very good, and so easy. I cut the butter in half and didn't miss it. I also left the garlic in...it just blends right in.
By yippie100
Ca
on November 23, 2012
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Super tasty! This is going to be my way of making mashed potatoes from now on. The garlic makes it extra flavorful, I skipped the butter at the end and don't miss it, the masacopone makes it light but creamy..
I made all Giada's recipe for Thanksgiving, her noodle pella, sun dried tomatoes corn bread, beef tenderloin with curry mayo sauce, and ended with chocolate tiramisu cake.
Huge Gida's fan! Her recipe is always reliable, tasty and easy to follow! Thanks for making me looking like a master chef!
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