A Reasonable Amount of Mashed Potatoes

  • Author: Bri McKoy
  • Yield: 3-4 as a side dish 1x


  • 23 russet potatoes, scrubbed, peeled, and cubed
  • 1 Tbsp olive oil
  • 3 Tbsp butter
  • 2 garlic cloves, minced
  • 3 Tbsp mascarpone cheese or cream cheese
  • ½ cup heavy whipping cream
  • 2 tsp kosher salt
  • 1 tsp pepper


  1. In a small pot, add potatoes. Cover the potatoes with water. Place the pot on high heat and allow the water to come to a boil. Once water comes to a boil, lower heat to medium and allow to cook for 10 minutes, or until potatoes are tender and easily pierced with a fork. 
  2. Meanwhile, in a small sauté pan, add butter and oil. Turn heat to medium. Allow the butter to gradually melt until it turns golden brown. It will begin to bubble and have a nutty aroma. Add minced garlic and saute for 1 – 2 minutes, or until garlic is fragrant. Remove from heat and set aside. 
  3. Once the potatoes are cooked, drain and add the potatoes back to the pot. Pour garlic and butter mixture over the potatoes. Add mascarpone cheese, heavy cream, salt and pepper, and mash. Taste! Add extra salt or butter if needed.