I feel like I’ve been struggling to come up with Thanksgiving recipes this year. I have a lot of ideas. But finding the “right” ideas – the ones that seamlessly blend traditional favorites with new flavor combinations – can be challenging.
For example, let’s consider mashed potatoes. We all know that Thanksgiving isn’t complete without a big bowl of mashed potatoes. And I’ll even go so far as to say that they are many peoples favorite part of the big meal. Combine that with the fact that mashed potatoes are already kind of a perfectly engineered food (creamy, buttery, comforting and an excellent delivery system for gravy), and you can see how I would be hesitant to mess with them. There is a lot at stake here.
But I really wanted to bring you guys a mashed potato recipe. So I came up with a version that is just different enough to be different. But not so different that you’ll be bad mouthing me around the Thanksgiving table. Instead, you might even be singing my praises. Because these Mascarpone Mashed Potatoes with Sage Browned Butter are like your favorite mashed potatoes, just kicked up a notch. The hearty dose of mascarpone cheese makes them extra creamy. And a sage-infused browned butter gives them an irresistible nutty, toasty flavor. It’s like mashed potatoes on steroids.
With Thanksgiving fast approaching, I know many of us will be putting in extra hours at the grocery stores and in our kitchens during the next few weeks. So it’s a great time to take a peak at Becky’s seasonal produce guide and graphic for the month of November. Because taking advantage of the fruits and vegetables that are seasonally available is a great way to shop, cook and eat smarter!
Also, be sure to check out the recipes that my blogging friends came up with this month using the November produce guide. If you make one of our recipes, or make your own creation using any of November’s seasonal ingredients, be sure to give us a shout out on social media with the hashtag #eatseasonal so we can see what you’ve got!
- 3 lbs potatoes, peeled and cut into cubes
- 8 ounces mascarpone cheese, softened at room temperature
- 1/2 cup milk (I used 2%)
- 2 tsp. salt
- 1 tsp. black pepper
- 1/2 cup (8 tablespoons) unsalted butter, cubed and at room temperature
- 2 small bunches fresh sage
- Place the potatoes in a large pot and add enough cold water to submerge them by about 1-2 inches. Cover and place the pot over high heat. Bring to the boil. Then remove the cover and turn down the heat to maintain a simmer. Cook the potatoes, uncovered, until they are soft and can be easily pierced with a small pairing knife, about 20-25 minutes. Drain the potatoes and then immediately add them back to the still hot pot (the helps to evaporate any excess water).
- Add the mascarpone cheese, milk, salt and pepper to the potatoes. Then mash with a large wooden spoon, incorporating the other ingredients as you do so. If you want a smoother mashed potato, you can use a hand mixer. Cover to keep warm and set aside.
- Make the browned butter. In a medium-large saucepan, melt the butter over medium heat. Once it’s almost completely melted, add the sage. Continue to cook the butter, whisking frequently, until it foams and starts to turn brown and smell nutty, about 2-3 minutes. Remove from the heat. Using a pair of tongs, carefully remove and discard the sage. Note: if you want to use some of the sage, you can chop a few of the leaves and stir them into the mashed potatoes.
- Add all but a couple tablespoons of the browned butter to the mashed potatoes, stirring to combine. Transfer the mashed potatoes to a serving dish. Then drizzle the remaining browned butter over top of the mashed potatoes. Serve immediately.
1. I like to use Yukon gold potatoes. I find their texture and flavor to be better than russet potatoes.
November Eat Seasonal Recipes
Butternut Squash Apple Soup with Sage Parmesan Croutons by Well Plated
Whole Wheat Pancakes with Balsamic Caramel Apples by Climbing Grier Mountain
Portuguese Kale and Potato Soup by Letty’s Kitchen
Easy Cranberry, Apple & Pomegranate Sauce by Cookin’ Canuck
Beet, Goat Cheese and Hazelnut Galette by Vintage Mixer
Endive Salad Bites with Pears, Blue Cheese, & Pecans by Flavor the Moments
Pumpkin Roll by Foodie Crush
Butternut Squash Burrito Bowls by Mountain Mama
Slow Cooker Creamy Turkey and Butternut Squash Chili by Bless this Mess
Butternut Squash and Rosemary Biscuits by Completely Delicious
Honey Roasted Beets and Kale Salad with Apple Cider Vinaigrette by Food for My Family
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I love finding new ways to make mashed potatoes, and this looks like a winner! I love the addition of browned butter and mascarpone. Sounds so flavorful and delicious!
Thanks, Gayle! I think you’ll be totally smitten with these!
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OMG, Mashed Potatoes on Steroids need to be everyone’s jam! These are freggin’ fabulous, Liz! Mascarpone AND sage brown butter? LIKE WHOA! Back it up and hand me a vat of this deliciousness. I don’t need a spoon, because I have plans to face plant directly into these! SO GOOD! I’m not sure I can wait till Thanksgiving because I’m totally craving these for breakfast! PINNED!!! Cheers, my dear! xo
You always make me laugh, Cheyanne! So glad you are super excited about these mashed potatoes. I know you’ll dig ’em!
This seems like the total right idea to me. Do I have to wait for Thanksgiving to make it?!
No waiting required!
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Mascarpone mashed potatoes sounds like just what I need on my Thanksgiving menu! Coming up with new Thanksgiving recipes is always difficult but you added a delicious twist with classic mashed potatoes.
Thanks, Ashley! Yeah, I know everyone wants the classics. But I can’t leave well enough alone, so I like to try and step it up a little bit. I think I succeeded with these mashed potatoes!
I think you’ve hit the sweet spot with these potatoes. A great injection of great flavours!
Mashed potatoes are definitely one of my family’s favorite dishes for the big day, and you did such a great job changing these up just enough to make them exciting but still traditional! I want turkey, gravy, and a giant bowl of these — that’s it! 🙂
That’s pretty much all you need, Marcie! 🙂
It’s like you knew I was in charge of the tators for Thanksgiving this year! These look perfect girl!
Yay yay! I hope these end up on your table this Thanksgiving!
Mascarpone?? Wow, I am in love for real. The sides are the best part of thanksgiving dinner for me.
Oh totally. I don’t even care about the turkey that much. I just want sides and desserts!
Wonderful! I’m down with both–mascarpone creamy and sage scented mashed potatoes! My in-laws are so traditional, and these would be easy to sneak in…
Yeah, my family likes the super traditional stuff too. But I think these will pass the test!
Oh man, that mascarpone in the mashed potatoes must be super amazing! I’m drooling over here!
I’ll bring some napkins then. 🙂
We might need a bib over here.
Ha ha. Yeah, I totally get it. These are definitely drool-worthy!
Gimme all the carbs….with brown butter, of course:)
Of course. No carbs are complete without browned butter! 🙂
When is brown butter not a good idea??? In lust with these.
Right? It’s ALWAYS a good idea. Lust away, friend!
I want mascarpone in EVERYTHING!!! Why have I not thought of putting it in mashed potatoes before??! I just put it in my almond butter pie and had it the other day in a filled crepe. Ohhh and it is my favorite way to fill cannoli too. I’m a big fan if you can’t tell and I’m a big fan of you too 😉
Awww…thanks, Becky! I’m a big fan of you and cheese as well. Miss you, friend. Sending you virtual hugs!
Mascarpone? Brown butter? SOLD! This sounds fabulous, Liz!
Thanks, Annalise! Those are pretty much two of my favorite ingredients, so I knew it would be a winner!
Your potatoes look heavenly! Love the browned butter….Yummy!
Thanks so much, Kathy!
Girl! I am all over these. I have a ton of marscapone in the fridge and I now know what I’ll be doing with it!
That’s awesome! It’s something that I always try to keep stocked as well. So good in so many things!
These mashed potatoes look unreal! So rich with the mascarpone and the browned butter and sage 🙂 Pinning!
Thanks, Medha! I hope you try them out!
Liz, I absolutely LOVE the mascarpone cheese here!!!! amazing!!!!! and the sage browned butter .. well, that’s genius!!! what a rich and decadent and delicious side for Thanksgiving!! LOVE this!
Thanks, Alice! You are too kind! XO
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ALL of these recipes sound seriously incredible, but girl! Mashed potatoes with mascarpone AND brown butter??? Be still my heart!
Yeah, I think my heart skipped a beat too!
Holiday side dishes are my favorite! Love that you added mascarpone and brown butter to these mashed potatoes! Such a great idea! They look so creamy and delicious!
Oh it’s all about the side dishes! And the desserts. 🙂
We’re going out for TGiving this year, but I am thinking about doing a pre-thanksgiving and these NEED to be on my menu! Holy cow!! Love the sage browned butter and marscarpone! So smart, Liz! Thank you for the produce guide too. I need to get cozy with celerac… I’m clueless. Delicious my dear!! 😀
Oh going out for Thanksgiving sounds like a treat! But making a little pre-Thanksgiving sounds like a great idea. I mean, I would be sad if I didn’t have any Thanksgiving leftovers!
It is definitely challenging to get that right fit between classic and different! These mashed potatoes sound awesomeeee!
Thanks, Ashley! I hope you try them out!
Potatoes + Marscarpone = GENIUS! These look so fluffy and gorgeous–that browned butter situation has me a little weak in the knees too 😉
Ha ha. Yeah I think I got weak in the knees too, Amy! 🙂
LOVE!!!! I want these on my table and in my belly! So pumped about all that brown butter. With sage? Perfection.
Browned butter on ALL THE THINGS!
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Wow, marscarpone in mashed potatoes. GENIUS!! They look heavenly!
Thank you so much, Dorothy! It definitely is a little bit heavenly! 🙂
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