Elevate mashed potatoes with one simple addition
Who doesn’t love mashed potatoes? While celebrated chefs has their classic recipes and grandma might have a few lumps in her version, the reality is that this classic comfort food is always welcome at the table. But, is there a way to make those mashed potatoes even more delicious?
Many cooks have special cooking techniques, methods or just a tried and true concepts that make a dish better. It could come from experience or sometimes just pure luck. No matter the reason, aspiring cooks tend to look to those experts for a little guidance.
When it comes to mashed potatoes, the recipe is relatively simple. Cooked potatoes are mashed, whipped or otherwise combined with other ingredients in order to create a luscious, creamy bite. Usually butter, cream, and seasoning are the primary ingredients. But, another addition can make a side dish become the star of the table.
Recently Cello shared Nadia Aidi’s recipe for Whipped and Baked Mashed Potatoes. During an Instagram Live event, Aidi showed why her recipe gets rave reviews. It is really simple.
The reason why her recipe is so luscious and creamy is the Cello Mascarpone. Combining it with the butter and milk creates a flavor that will have everyone wanting seconds.
While this idea isn’t necessarily a totally new idea, it stands as a good reminder that mascarpone is quite versatile. Beyond a dessert recipe or even an ingredient in lasagna, it can be used in a variety of savory dishes.
Here’s how to make Whipped and Baked Mashed Potatoes featuring the Cello Mascarpone.
Ingredients:
- 4 lb yukon gold potatoes
- 8 tbsp butter
- 3/4 cup whole milk
- 3/4 cup Cello Mascarpone
- 4 tbsp chives
- Salt and pepper to taste
- 2 oz Cello Copper Kettle Cheese
- 2 oz Cello Rubbed Fontal: Pumpkin Spice
And, if there is a little Cello Mascarpone left over, consider making a dessert. After all, no one wants to have food waste. Having an ingredient that can be used in a variety of recipes is key.
Here’s the ingredients for Dark Chocolate Dulche de Leche Mascarpone Mousse.
For the Mousse:
- 8 oz dark chocolate
- 1 1/2 cup heavy cream
- 8 oz Cello Mascarpone
- Zest of 1 orange
- 1/2 tsp vanilla
- 1/2 cup dulce de leche
- 1 tbsp brown sugar
From one decadent side dish to an extravagant dessert, one ingredient ties them all together. Ready to get into the kitchen and start cooking?