Chunky Mashed Potatoes with Mascarpone and Arugula

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


  • 2 pounds Yukon Gold potatoes (medium to large), peeled, quartered lengthwise
  • 12 cloves garlic, peeled
  • 8 tablespoons unsalted butter (1 stick)
  • ½ cup mascarpone cheese
  • kosher salt and freshly ground pepper
  • 4 cups chopped arugula leaves
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon crushed hot red pepper


Put the potatoes in a large saucepan with salted water to cover by 1 inch. Bring to a boil over high heat. Add the garlic and reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are just tender when pierced with a knife but not falling apart; drain.

Put the potatoes and garlic in a medium bowl with the butter and mascarpone. Mix well with a large spoon or fork, mashing but making sure to leave some of the potatoes in large chunks. (Up to this point the potatoes can be made up to 6 hours in advance.)

Reheat the potatoes in a microwave or over medium-low heat, stirring often. Season with additional salt and pepper to taste.

Sauté the arugula in a large skillet with the olive oil and hot pepper over medium heat until just wilted, 1 to 2 minutes. Fold the arugula into the hot potatoes so that it looks like green marbled streaks.