Mashed Potatoes with Mascarpone

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 30 mins

If you're pressed for oven space, make these potatoes ahead and reheat in a slow cooker on the counter. These rich mashed potatoes are for special occasions.


4 Yukon Gold potatoes, peeled and cubed
1 1/2pounds celery root, peeled and cubed
3tablespoons butter
1/3cup sour cream or plain yogurt, room temperature
4ounces mascarpone, Italian-style cream cheese or conventional cream cheese, room temperature
1teaspoon salt
freshly ground black pepper


  1. Place potatoes and celery root in a large pot; cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup of water.
  2. Add butter and reserved cooking water to potatoes and mash. Add sour cream, mascarpone, salt and pepper and stir well.

Nutritional Info *per serving

  • Calories 380
  • Fat 17g
  • Sodium 980mg
  • Carbohydrate 48g
  • Fiber 24g
  • Protein 8g