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Giada De Laurentiis’s smashed potatoes

Makes 4 servings


  • 2 pound russet potatoes, peeled and cut into 1-inch pieces
  • 1 clove garlic, peeled and smashed
  • 1 teaspoon kosher salt, plus 1 teaspoon
  • 2 tablespoon unsalted butter, at room temperature
  • 1/4 cup (2 ounces) mascarpone cheese, at room temperature
  • 3/4 cup parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon freshly ground black pepper


Baking Directions:

In a 5-quart saucepan, combine the potatoes, garlic, 1 teaspoon of salt, butter and enough cold water to cover.

Bring to a boil over medium-high heat.

Reduce the heat to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.

Remove the garlic.

Drain in a colander, reserving 1/2 cup of the cooking liquid.

Return the potatoes to the pan.

Coarsely mash the potatoes with a fork adding enough cooking liquid to moisten, 1/4 cup at a time.

Stir in the Parmesan cheese, oil and mascarpone cheese.

Season with the remaining salt and pepper.