Tucker Farms, Inc.
From Washington State Potato Commission


Risotto-style Whipped Potatoes

Makes 5 servings

  • 2 russet potatoes, peeled and thinly sliced
  • 2 garlic cloves
  • 2 sprigs fresh thyme
  • 2 cups chicken stock or broth
  • 1 (8-ounce) Yukon Gold potato, small dice
  • 1 (8-ounce) red potato, small dice
  • 1 (6-ounce) purple or blue potato, small dice
  • Salt to taste
  • 1/4 cup mascarpone cheese
  • 1/2 cup Parmesan cheese, grated
Place russet potato, garlic and thyme in a nonreactive pot. Add enough stock to cover potatoes. Simmer potatoes until they fall apart. Remove thyme.

Puree potatoes and garlic using blender. Return pureed potatoes to the pot. Add diced red, Yukon Gold and purple/blue potatoes to pureed potatoes. Cook and stir over low heat about 15 minutes or until diced potatoes are tender. Season to taste with salt.

Remove from heat and allow it to rest 15 minutes. Mixture will thicken slightly. Just before serving, fold in mascarpone cheese and adjust seasoning. Sprinkle with Parmesan cheese.