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Herbed Mascarpone Mashed Potatoes

Herbed Mascarpone Mashed Potatoes

Author Meg's Everyday Indulgence


  • 5 lbs. yukon gold potatoes, peeled and cut in half
  • 1 stick butter, softened
  • 16 oz. mascarpone cheese, room temperature
  • 1 Tbsp. kosher salt
  • 2 tsp. dried dill
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 cup whole milk


  • Place halved potatoes in a large pot of cold, salted water. Bring to a boil and cook until potatoes are tender, about 15 to 20 minutes.
  • Drain potatoes and place back into hot pot. Allow potatoes to dry in the pot for a few minutes. 
  • Mash potatoes with a masher than add all ingredients except for the milk. Mash and mix together until smooth. Add 1/4 cup milk and stir. Keep adding milk until desired consistency is reached (I liked the whole amount listed for creamy potatoes).