Recipe
Side Dish
Mashed Potatoes with Sage and Mascarpone Cheese
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 4 lbs. Yukon Gold potatoes, peeled, cut into 1-1/2-inch cubes | ||
| ¼ c. Hy-Vee unsalted butter | ||
| 2 tbsp. plus 1 tsp minced fresh sage, divided | ||
| 2 c. heavy whipping cream | ||
| 8 oz. mascarpone cheese | ||
| Salt and pepper, to taste |
Directions
- Preheat oven to 375 degrees. Grease a 9-by-13-inch pan with non-stick cooking spray; set aside.
- Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
- Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add heavy whipping cream, bring to a simmer and remove from heat.
- Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in mascarpone cheese and season with salt and pepper. Transfer to prepared dish. Sprinkle with 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; refrigerate.)
- Bake potatoes, uncovered, until heated through and golden brown, about 45 minutes.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 105mg
- Sodium: 45mg
- Total Carbohydrates: 32g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 8%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Holiday 2010.