Creamy Mashed Potatoes with Mascarpone Bechamel | Cook Like A Private Chef

One of my favorite ways to make creamy mashed potatoes is mixing IN a flavorful cream gravy. The ultimate hack for your spread

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creamy, dreamy goodness

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Level of Difficulty: Easy
Servings: 6-8 people

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Equipment List

• Large pot (for boiling potatoes)

• Potato ricer

• Medium saucepan (for béchamel)

• Whisk

• Wooden spoon or silicone spatula (for stirring)

• Measuring cups and spoons

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Chef Tips

• Skip peeling: Keeping the skin on saves time. The ricer will remove the skins, giving you silky-smooth potatoes.

• Don’t over-boil: Cook potatoes until fork-tender but not falling apart—this prevents overly watery mashed potatoes.

• Warm your milk: Slightly warming the milk before whisking it into the roux can prevent clumping and speed up béchamel thickening.

• Season béchamel generously: Over-seasoning ensures that the flavor shines when mixed with the potatoes. Start with a pinch and taste often.

• Work fast after ricing: Mix in the béchamel while the potatoes are hot for the creamiest texture.

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Time

• Prep time: 10 minutes (cutting potatoes, assembling ingredients)

• Cook time: 20-25 minutes (boiling potatoes and making béchamel)

• Total time: 35 minutes

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Recipe: Creamy Mashed Potatoes with Mascarpone Béchamel

1. Ingredients:

   • 5 lbs russet potatoes (or yukon gold)

   • 5 tablespoons butter

   • 3 tablespoons all-purpose flour

   • 2 cups whole milk

   • 8 oz mascarpone

   • Salt, to taste

   • Pepper, to taste

   Directions:

   1. Prep the Potatoes
      Cut potatoes into small-medium chunks with the skin on. Don’t peel; the potato ricer will take care of the skins later.

   2. Boil
      Place the potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender (about 15-20 minutes). Drain and rice the potatoes directly back into the pot.

   3. Make the Béchamel
      In a medium saucepan, melt butter over low heat. Add flour, stirring constantly, and cook for 2-3 minutes to eliminate the raw flour taste. Gradually whisk in the milk until smooth. Turn off the heat and stir in mascarpone until fully incorporated.

   4. Season & Combine
      Taste the béchamel and season with salt and pepper. Overseason slightly so that it balances out in the potatoes. Pour the béchamel over the riced potatoes and mix until smooth and creamy.

   5. Serve
      Transfer to a serving bowl, top with a pat of butter, and garnish with fresh chives, if desired.

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VIDEO:

@hungrymockingbirdmy fav way to make mashed potatoes: mix a gravy IN!! And because I love yall, the recipe is at the bottom of the caption! Recipe is coming out on my Substack (hungrymockingbird.substack.com) too along with more recipes for ya Creamy Mashed Potatoes with Mascarpone Béchamel - Ingredients: * 4 extra-large russet potatoes (about 5 lbs) * 5 tablespoons butter * 3 tablespoons all-purpose flour * 2 cups whole milk * 8 oz mascarpone * Salt, to taste * Pepper, to taste Okay, so don’t judge me for not making a technically correct roux here—I just didn’t want it to clump as much. Trust me, it works! This is one of my favorite ways to make mashed potatoes. These mascarpone béchamel mashed potatoes are from my Beverly Hills of Dallas private chef vlog. Instead of just adding cream and butter, I like to whip up a gravy to mix into the potatoes for extra richness. Directions: 1. Prep the Potatoes: Use big russet potatoes and cut them into small-medium chunks with the skin on. No need to peel because we’re ricing them later, and the skin doesn’t go through the ricer. 2. Boil: Cook the potatoes in a pot of salted water until tender. Once done, rice them straight back into your empty pot. 3. Make the Béchamel: Melt the butter in a small saucepan over low heat. Add the flour and cook on the lowest setting for 2-3 minutes to get rid of the raw flour taste. Slowly whisk in the whole milk and turn off the heat. Stir in the mascarpone until it melts into the sauce. 4. Season & Combine: Taste and season the béchamel with salt and pepper—it should be a little over-seasoned because it’ll balance out when mixed with the potatoes. Pour the béchamel into the riced potatoes and stir until creamy and smooth. 5. Serve: Top with a pat of butter and a sprinkle of fresh chives. That’s it! If you’re curious about the turkey and mac recipes, they’re already posted.  #thanksgivingdinnerideas #thanksgiving #turkeydinnerideas #privatechef #easypotatorecipes #mashedpotatoes #turkeyrecipe #macaroniandcheeserecipe #macncheese #easyrecipe #delicious #impressthanksgiving

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Don’t forget to comment your thoughts and tag me (@hungrymockingbird) if you try it!