Vanilla Mashed Potatoes – your classic mashed potatoes recipe made even more delicious with some mascarpone and vanilla paste added. Vanilla paste isn’t just for baking anymore!
I’m sure you’re thinking that I’ve lost my marbles.
*this post contains affiliate links. I thank you for your support!*
Yeah, I know. The Arizona heat’s gone to her head.
Hot flashes have affected her ability to create edible recipes. Her fantasy league football team is doing so poorly that it’s driven her off the deep end only halfway through the season.
Nope. None of that.
SAVE THESE MASHED POTATOES TO YOUR FAVORITE PINTEREST BOARD!
But wait. Trust me on this. I talked about using Vanilla Paste last night during my Facebook Live Monday’s Recipe when I made these Pecan Oatmeal White Chocolate Chip Cookies and told you it can be used for more than just baking.
Take a look at these delicious potato recipes from my fellow bloggers…
Garlic Ranch Smashed Potatoes from Spend with Pennies
Melt in Your Mouth Potatoes from Let’s Dish Recipes
Mashed Potato Puffs from The Cooking Jar
Sweet Potato Fritters with Sweet & Spicy Sauce from Renee Nicole’s Kitchen
Horseradish Mashed Potatoes with Caramelized Onions from The Chunky Chef
So, here you have it. These mashed potatoes are da BOMB, people and you’ll want to add them to your Thanksgiving table. Give them a test run in the next few weeks before the actual day and report back to me so I can say, “I told you so!”
No, I would never do that. That line is reserved for the hubster. 😉
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- 4 lbs. potatoes I used a combination of Russet and Yellow potatoes
- 4 tablespoons salted butter
- 4 ounces mascarpone
- 3/4 cup milk plus additional added one tablespoon at a time, if needed
- 3 teaspoons Rodelle Vanilla Paste
- salt and pepper to taste I used 3/4 teaspoon salt and less than 1/2 teaspoon ground black pepper
- fresh chopped chives for garnish if desired
- Peel and cut the potatoes into 1-inch pieces.
- Place into a medium size pot and cover with cold water.
- Place pot onto stove and bring to a boil over medium-high heat. Reduce heat and simmer for 15 - 20 minutes or until potatoes are fork tender.
- Drain the potatoes in a colander and return to pot.
- Over the warm burner, and with a potato masher, mash the potatoes.
- Add the butter, mascarpone, milk, vanilla paste, salt and pepper and stir to completely combine.
- Transfer to a serving dish and garnish with fresh chopped chives, if desired.
If you like these Vanilla Mashed Potatoes, then you’ll enjoy…
Smashed Roasted Cheesy Potatoes
Twice Baked Potatoes
Maple Roasted Sweet Potatoes
Take a look at these videos to make the best potato side dishes!
*This post contains an affiliate link(s). These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog.
I thank you so very much for your support. Let’s keep having fun in the kitchen!!
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