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ROASTED GARLIC MASHED POTATOES WITH MASCARPONE CHEESE - The fluffiest, garlicky mashed potatoes with a suprise creaminess from the mascarpone cheese #thanksgiving #mashedpotatoes #potatoes #sidesdish #vegetarian #healthy #happilyunprocessed

Garlic Mashed Potatoes with Mascarpone


  • Author: Debi
Scale

Ingredients

  • 3 pounds Idaho potatoes, peeled and cut into quarters
  • 3/41 Cup Half and Half
  • 1 Whole Head of Roasted Garlic, taken out of skin and mashed (*see below)
  • 4 Tablespoons Butter
  • 8 ounces Mascarpone Cheese
  • Sea Salt and Freshly ground black pepper

Instructions

HOW TO ROAST GARLIC:

  1. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
  2. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
  3. Place the bulb in some aluminum foil and drizzle with olive oil.  Wrap it up and place it the oven at 400°F for about 30 minutes.
  4. Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a small fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.  Mash with a fork.

TO MAKE THE POTATOES:

  1. Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender.  Drain well and run through a food mill set over a large bowl.
  2. While the potatoes are cooking, combine the milk, garlic and butter in a small saucepan and bring to a simmer over low heat.  Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper.