These spuds get their sublime texture from a mix of butter, heavy cream, and sour cream. All the fluffy creaminess you desire, with baked potato flavors to boot—sour cream adds tang, and chives lend brightness. Another bonus, you can make them up to two days ahead and reheat them before serving.
You can make this recipe up to two days ahead and gently rewarm it in the microwave or in a heatproof bowl set over a pot of simmering water, stirring a few times, until hot and creamy again. Dark-green scallion tops can be used in lieu of chives.
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Martha Stewart Member
I am puzzled that this recipe had such a luke-warm rating. I had some leftover mascarpone cheese from another recipe and a need for mashed potatoes to serve over shepherd's pie and so I thought I would give them a try. They are as advertised--very creamy. I did watch the video, which I'm glad I did because the woman uses the cheese with the milk for mashing and folds in the chives, which is an important distinction, I thought. That said, everyone agrees they're yummy! Would make again.