The Ultimate Mashed Potatoes

Fabio shares his tips and secrets that turn ordinary mashed potatoes into the ultimate, creamiest comfort food!


  • For mashed potatoes russet or Yukon gold is the best option. Moist, waxy potatoes are NEVER a good choice.
  • SIMMER potato that will be mashed, NEVER take to a full boil or the starches will break and potato won't be as smooth.
  • For SMOOTH SILKY MASHED POTATO blend them in a FOOD PROCESSOR on high speed.
  • For LIGHTER MASHED POTATOES uses OLIVE OIL instead of butter.
  • For SEXIER & CREAMY MASHED POTATOES BOIL the potato in MEAT STOCK then mash them. And instead of MILK use SOUR CREAM or MASCARPONE.

Loaded mashed potates


Recipe by Fabio Viviani

Yield: 4 servings


6-7 ea. Yukon gold potatoes (medium to large)

1 ½ quarts chicken stock

¾ cups mascarpone Cheese

¾ cups sour cream

½ cup Parmesan cheese

1 cup heavy cream

6 oz. bacon, diced

6-7 ea. garlic cloves (smashed)

1 Tbsp. butter

1 bunch green onion, for garnish

salt and pepper to taste


Sauté bacon in pan with butter and garlic until bacon is crisp, set aside.

Peel and chop potatoes into 1½ inch pieces and place into a pot covered with chicken stock.

Bring to a boil then reduce to a simmer and cook until fork tender, approximately 10-15 minutes.

Drain chicken stock from potatoes, reserve for later use, and return potatoes to pot.

Mash potatoes with a potato masher until no large chunks remain.

Add mascarpone, sour cream and parmesan and mix well. Add heavy cream as needed to reach desired texture.

Transfer potatoes to a platter.

Top the potatoes with bacon, and drizzle with pan drippings from the bacon and garlic.

Top with green onions for garnish.