Roasted Garlic Mascarpone Mashed Potatoes take the classic side dish to epic new heights. You won't be able to resist their rich, roasted garlic flavor and crave-worthy creaminess. Perfect for holiday dinners or to pair with your favorite protein.
Mashed potatoes are a Thanksgiving essential and one of the most comforting side dishes of all time.
Everyone seems to have a favorite way of making mashed potatoes. Or their own special "twist" to give them personal flair.
Being Italian, it only makes sense for my personal touch to include sweet, creamy mascarpone cheese. Not only is it delicious, but it's a great stand-in for the usual loads of butter that most classic recipes call for.
How to Make Roasted Garlic Mashed Potatoes
Rich, garlicky, and peppered with fresh herbs, these luscious, creamy mashed potatoes are the stuff dreams are made of.
And, with the lighter spin this recipe offers, you can let them be the trusty side dish you can turn to any night of the week.
The Ingredients
- Yukon Gold Potatoes: I know that many mashed potato enthusiasts argue that russet potatoes are best, however I'm a Yukon Gold fan all the way. While they tend to make a more dense mashed potato, you can't beat their buttery flavor and creamy texture.
- Mascarpone Cheese: The wildcard ingredient in this recipe, mascarpone is a soft Italian cream cheese. It's mildly sweet with a velvety texture and unctuous mouthfeel.
- Garlic: Roasting garlic to sweet, caramelized perfection gives it a deep, rich flavor while also making it much less pungent. I can't describe how aromatic and delicious it is, but it's truly the perfect match for both potatoes and mascarpone.
- Milk: I always use whole cow’s milk in my mashed potatoes, however you can certainly use a lighter milk or plain plant-based milk.
- Herbs: A handful of fresh chives brings these potatoes to life. You can also use fresh thyme for a more savory, earthy finish.
- Fine sea salt: Potatoes can handle quite a bit of salt, which helps their flavors shine. Note: If you only have iodized table salt on hand, its flavor is different and stronger so you will need to use a bit less.
The Directions
Step 1: Roast the Garlic
- Preheat oven to 400ºF.
- Trim the top ¼ inch off the top of each garlic bulb.
- Place the garlic cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt.
- Wrap the garlic in the foil and roast for 45 to 60 minutes, or until the cloves are deeply golden brown and tender.
Step 2: Cut the Potatoes
Feel free to peel (or partially peel) your potatoes or leave the skins on. (The skins hold extra nutrients and fiber!)
Next, cut the potatoes into evenly-sized chunks, about 1 to 2 inches thick. Transfer potatoes to a large stockpot full of cold water, and season generously with salt. (Make sure there is enough cold water in the pot so that the water line sits about 1 inch above the potatoes.)
- Pro tip: If you are prepping ingredients for a big meal ahead of time, the potatoes can chill in the cold water for up to 4 hours before being boiled. Just toss in a few ice cubes to ensure the water stays chilled.
Step 3: Boil the Potatoes
Turn burner to high heat and bring the water to a boil. Boil the potatoes for about 15 to 20 minutes, until the potatoes can be easily pierced with a knife. Drain potatoes in a colander. 
Step 4: Prepare Mascarpone Mixture
Once the garlic bulbs are cool enough to handle, squeeze cloves out of garlic skin.
In a small saucepan, combine garlic cloves, mascarpone cheese, milk, and remaining salt. Heat over medium, whisking to combine, until the mixture is warm. (Do not boil or you run the risk of the milk curdling.)
Step 5: Mash Potatoes
Use your preferred method to thoroughly mash the potatoes. Return mashed potatoes to stockpot.
I typically use this OXO Potato Masher, which produces a slightly chunkier mashed potato. Alternatively, this Smooth Potato Masher will produce a smoother, creamier result. 
Step 5: Stir Everything Together
Pour milk mixture over mashed potatoes and stir well to combine. Season with extra salt, if needed. Transfer garlic mashed potatoes to a serving bowl with and garnish with chopped chives or thyme, and black pepper.
How to Store and Reheat Mashed Potatoes:
- Make-Ahead: Roast the garlic up to 2 days and refrigerate in an airtight container.
- Store: Transfer leftover mashed potatoes to an airtight container and refrigerate for up 4 days.
- Reheat: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
Note: I don’t recommend freezing these mashed potatoes, as their texture may become mealy once thawed.
More Potato Side Dish Recipes to Try:
Maple-Pecan Roasted Sweet Potatoes
Mashed Sweet Potatoes with Miso Butter
Roasted Sweet Potatoes with Chili Glaze
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Roasted Garlic Mascarpone Mashed Potatoes
Equipment
- Large stockpot
- Medium saucepan
- Potato Masher
Ingredients
- 4 lbs. Yukon Gold potatoes peeled, partially peeled, or scrubbed with skin on (I prefer partially peeled)
- 2 whole bulbs garlic
- 1 Tbsp. extra-virgin olive oil
- ½ cup Mascarpone cheese
- ¾ cup whole milk
- 3 Tbsp. butter
- Fine sea salt
- Fresh chopped chives or thyme leaves for garnish
- Cracked black pepper for garnish
Instructions
- Roast Garlic: Preheat oven to 400ºF. Trim the top ¼ inch off the top of each garlic bulb. Place garlic cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with sea salt. Wrap the garlic in foil and roast for 45 to 60 minutes, or until the cloves are deeply golden brown and tender.
- Prepare Potatoes: Cut the potatoes into evenly-sized chunks, about 1 to 2 inches thick. Transfer potatoes to a large stockpot full of cold water, and season with 2 tsp. sea salt. (Make sure there is enough cold water in the pot so that the water line sits about 1 inch above the potatoes.)Turn burner to high heat and bring the water to a boil. Boil the potatoes for about 15 to 20 minutes, until the potatoes can be easily pierced with a knife. Drain potatoes in a colander, and shake off extra water.
- Once the garlic bulbs are cool enough to handle, squeeze cloves out of garlic skin.In a medium saucepan, combine garlic cloves, mascarpone cheese, milk, butter, and 2 tsp. sea salt. Heat over medium, whisking to combine, until the mixture is warm. (Do not boil.)
- Transfer drained potatoes back to stock pot. Use your preferred method to thoroughly mash the potatoes. I typically use this OXO Potato Masher, which produces a slightly chunkier mashed potato. Alternatively, this Smooth Potato Masher will produce a smoother, creamier result. Pour milk mixture over mashed potatoes and stir well to combine. (I like to use the potato masher to mash the roasted garlic cloves into potatoes.) Transfer mashed potatoes to a serving bowl with and garnish with chopped chives or thyme, and black pepper.
Notes
- Make-Ahead: Roast the garlic up to 2 days and refrigerate in an airtight container.
- Store: Transfer leftover mashed potatoes to an airtight container and refrigerate for up 4 days.
- Reheat: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
Nutrition
Roberta Klein
My whole family agreed these were the best mashed potatoes we have ever had!!
Jamie Vespa
Hi Roberta - I'm so thrilled the recipe was a family hit! Thank you so much for taking the time to leave a review! Cheers.
Kyle
I loved these mashed potatoes. I let my parents try some and they both said that these are the best potatoes they've ever had.