Salt Bloom Potatoes with Garlic and Mascarpone Sauce

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Mascarpone is an Italian cream cheese that is now widely available. Cooked correctly, these potatoes take on a whitish bloom.


  • lb (700 g) new potatoes
  • 2 fat cloves garlic, very thinly sliced
  • oz (40 g) butter
  • 6 oz (175 g) mascarpone cheese
  • freshly ground black pepper
  • Sea salt
  • Chives, chopped


Put the garlic into cold water and bring to the boil. Drain at once then refresh in cold water.

Drain again, then cook the garlic gently in the butter, taking care it doesn’t burn. Add the mascarpone with 2–3 tablespoons of water, stirring all the time to make a smooth sauce. Add pepper but no salt.

Clean the potatoes and put them in a wide pan with a covering of water and a generous helping of sea salt. Cook until they are barely tender, then add extra salt and boil rapidly until the water evaporates.

Split the potatoes open and spoon over the sauce and a few chives.

‘A cheap and delicious mess is furnished in summer to those healthy and happy children educated in what are called the Maiden Hospitals of Edinburgh. Good potatoes, boiled, peeled and roughly broken, are boiled up with sweet milk, and a small proportion of butter.’

From The Cook and Housewife’s Manual by Mrs Margaret Dods, 1826.

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