Roasted Garlic Mascarpone Mashed Potatoes
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.
Servings: 8 to 10 servings
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
- 1/2 cup Mascarpone cheese
- 3/4 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
Serving: 0.5cup | Calories: 230kcal | Carbohydrates: 35g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Sodium: 590mg | Fiber: 3g | Sugar: 1g