To prepare a creamy and flavorful mashed potato, start by peeling the potatoes, making sure to remove all impurities. I recommend choosing red or yellow potatoes, as they have a better texture and blend perfectly with the other ingredients. Cut them in half or quarters, depending on their size, so that you get uniform pieces that will cook at the same time.
Put the cut potatoes in a large pot, add cold water and a little salt. It is important to use cold water to allow the potatoes to cook evenly, avoiding the exterior cooking too quickly. Bring the water to a boil and let them boil for about 15-20 minutes, or until a fork easily integrates into the potatoes. Once they are cooked, drain them and throw away the water.
Now comes the fun part! Use a blender or a potato masher to turn the potatoes into mash. Here you can decide how fine you want the mash to be; if you prefer a more rustic texture, do not mix them too much. Add the butter and mix with a spatula until it is completely melted, letting a tempting aroma spread in the air.
After the butter is incorporated, add salt and pepper to taste, then season with a dash of cayenne, which will provide a slightly spicy accent. Follow with oregano, which will add a Mediterranean aromatic note, and finally, incorporate mascarpone, milk, and cream, mixing everything until it becomes a homogeneous and creamy composition.
Transfer this wonderful composition into a heat-resistant dish, making sure it is evenly distributed. Using the spatula, create some channels on the surface of the mash, a trick that will help achieve a delicious crust during baking.
Preheat the oven to 190°C (gas 5) and place the dish inside. Let the mash bake for 15 minutes or until a thin crust forms a pleasant golden color on the edges and slightly on top. If you want to intensify the texture, put the dish under the grill for 1-2 minutes, being careful not to lose sight of it. You can make decorative shapes with a fork on the surface to give it a rustic look. Finally, serve it warm alongside your favorite dish!
Put the cut potatoes in a large pot, add cold water and a little salt. It is important to use cold water to allow the potatoes to cook evenly, avoiding the exterior cooking too quickly. Bring the water to a boil and let them boil for about 15-20 minutes, or until a fork easily integrates into the potatoes. Once they are cooked, drain them and throw away the water.
Now comes the fun part! Use a blender or a potato masher to turn the potatoes into mash. Here you can decide how fine you want the mash to be; if you prefer a more rustic texture, do not mix them too much. Add the butter and mix with a spatula until it is completely melted, letting a tempting aroma spread in the air.
After the butter is incorporated, add salt and pepper to taste, then season with a dash of cayenne, which will provide a slightly spicy accent. Follow with oregano, which will add a Mediterranean aromatic note, and finally, incorporate mascarpone, milk, and cream, mixing everything until it becomes a homogeneous and creamy composition.
Transfer this wonderful composition into a heat-resistant dish, making sure it is evenly distributed. Using the spatula, create some channels on the surface of the mash, a trick that will help achieve a delicious crust during baking.
Preheat the oven to 190°C (gas 5) and place the dish inside. Let the mash bake for 15 minutes or until a thin crust forms a pleasant golden color on the edges and slightly on top. If you want to intensify the texture, put the dish under the grill for 1-2 minutes, being careful not to lose sight of it. You can make decorative shapes with a fork on the surface to give it a rustic look. Finally, serve it warm alongside your favorite dish!
Ingredients
For 5-6 servings: 1-1.2 kg white potatoes, 60 g butter (80-82%), 100 g mascarpone at room temperature, 60 ml milk, 3 tablespoons whipped cream - not plant-based (you can also substitute with cooking cream), sea salt or fine pink salt to taste, a little freshly ground pepper, a small pinch of cayenne pepper, 1 teaspoon oregano.