Mascarpone mashed potatoes with rosemary butter bring some extra flavor to this traditional Thanksgiving and holiday side.

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There’s something I need to tell you all. A deep dark confession. A secret from my inner person. Are you ready for it? Here goes.

I love mashed potatoes. I love them so much.

I have never met a mashed potato I didn’t like, and if my pants were cool with it, I’d totally eat mashed potatoes every single day of my life.

Especially these mascarpone mashed potatoes with rosemary butter. Because they are so good. SO GOOD.

Ingredients and Kitchen Supplies

For mascarpone mashed potatoes, you will need:

Idaho or Russet potatoes – An argument could be made for yukon gold potatoes, but russet potatoes are a pretty good bet.
Mascarpone cheese – This Italian soft cheese is a good substitute for cream cheese with a lighter flavor. If you can’t find it, you can sub in cream cheese instead.
Half and half -You could use light cream or milk if you prefer.
Butter – You can’t make rosemary butter without butter, so make sure you have some on hand.
Sprig of rosemary – Yes, you could use dried rosemary, but the fresh sprigs taste better.
Parmesan cheese – Grate your own or get pre-grated stuff, I won’t judge.
Garlic powder – This gives a bit more earthy flavor to the potatoes.
Salt and pepper – Add these to taste.

You want to make sure to have the following tools:

How to Make Mascarpone Mashed Potatoes with Rosemary Butter

1. Wash and peel your potatoes.

Thoroughly wash and then peel your potatoes.

2. Slice and cook the potatoes.

Cut the potatoes in small cubes that are roughly an inch.

Try to make them as uniform in size as possible so they cook evenly.

Place them in a pot with cool water.

Heat the pot over high heat and bring to a boil.

Boil for about 30 minutes or until the thickest pieces of potato are fork tender.

Carefully drain the water and place the potatoes back into the cooking pot.

3. Melt the butter with a sprig of rosemary.

Towards the end of cooking the potatoes, melt the butter over low heat.

Add in a sprig or two of rosemary.

Allow the butter to sit with the rosemary for a few minutes before removing the sprig of rosemary.

4. Bring it all together.

Pot back on the stove and turn the burner on low.

Start mashing the potatoes with a masher or with an electric hand mixer.

Once the potatoes and cheese start to combine, add in the butter and half and half.

Mix to combine and check the consistency. If there are still lumps or not fully mixed, keep mixing, otherwise add in the garlic powder, parmesan cheese, and salt and pepper.

Mix to combine. If the potatoes are too dry, you can add in more butter or cream, or if they are too thin, add in some extra parmesan cheese.

Serve warm and enjoy!

Storing and Serving

Mascorpone mashed potatoes are a great make ahead side for Thanksgiving or any other meal you might want to have them with.

You can serve them with stuffing stuffed chicken or a convection oven turkey.

If you are making a turkey, be sure to make homemade gravy to pour on top.

To store, allow the mashed potatoes to cool and then transfer to an airtight container.

It should stay fresh for about 3 to 4 days in the fridge.

If you want, you can freeze the mashed potatoes.

Make sure to use a freezer safe container before storing for up to 6 months.

To reheat, you can microwave thawed mashed potatoes for a few minutes, stirring every few minutes to heat evenly.

Tips and Tricks

Cut the potatoes into even sized pieces to help ensure even cooking.
Make sure to take the rosemary out of the butter before mixing with the potatoes. If you use dried rosemary, you could keep them in or strain them.
If your potatoes are too dry, either add in a small amount of melted butter or half and half. Add only a little at a time to prevent the mashed potatoes from getting too liquidy. Thoroughly mix before adding more.
If your mashed potatoes do get to watery, you can mix in a bit more parmesan cheese to help thicken it up. Before adding more, thoroughly mix it.

Other Holiday Recipes

Looking to host the holidays this year? I got you covered!

Check out these recipes for your holiday table:

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