Imagine a steaming bowl of ultra-creamy mashed potatoes enriched with the sweet, mellow flavor of roasted garlic and the silky richness of mascarpone cheese. These mashed potatoes bring a decadent twist to a timeless comfort food, perfect for elevating any meal from simple to spectacular.
The roasting process transforms garlic into a luscious, golden spread, marrying beautifully with buttery Yukon Gold or fluffy Russet potatoes. Whether you’re planning a holiday feast or a cozy family dinner, this side dish promises smooth texture and deep flavor that will delight every palate.
- Roasting garlic softens its sharpness, creating a naturally sweet, caramelized essence.
- Mascarpone cheese adds unbeatable creaminess and a subtle tang for a luxurious mouthfeel.
- Simple ingredients combine to deliver a comforting, crowd-pleasing side in under an hour.
Ingredients
- Potatoes (2 kg / 4.5 lb): Use Yukon Gold for buttery smoothness, or Russets for fluffier texture when mashed.
- Whole head of garlic: Roasted to soften and sweeten the cloves, imparting gentle garlic flavor.
- Olive oil (2–3 tbsp): Drizzled over garlic before roasting to enhance caramelization and moisture.
- Mascarpone cheese (½ cup): Provides rich creaminess and a slight tang to the mashed potatoes.
- Milk or cream (½ cup): Adjust quantity to achieve your preferred smooth and creamy consistency.
- Butter (2–3 tbsp): Adds flavor richness and silkiness to the mash.
- Salt: Enhances all the natural flavors in this mashed potato dish.
- Freshly ground black pepper: Adds subtle heat and complexity.
- Optional chopped chives or parsley: Bright green garnish to add freshness and a pop of color.
Instructions
- Roast the Garlic
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Preheat your oven to 200 °C (400 °F). Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, and wrap it tightly in foil. Roast for 30–35 minutes until the cloves turn golden and fragrant, softening the garlic for an irresistibly sweet flavor. Allow to cool before squeezing out the roasted garlic pulp.
- Cook the Potatoes
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Place peeled and chunked potatoes into a large pot filled with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Simmer the potatoes for 15–20 minutes, or until they are fork-tender. Drain thoroughly to remove excess water and prevent watery mash.
- Mash & Mix Ingredients
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Return the drained potatoes to the warm pot and let them sit over low heat for about a minute to evaporate any remaining moisture. Add the roasted garlic pulp, mascarpone cheese, butter, and milk or cream. Using a masher or electric mixer, mash everything together until velvety smooth. Adjust the milk or cream as needed to reach the desired creamy texture.
- Season Effectively
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Season the mashed potatoes with salt and freshly ground black pepper to taste. Tasting during this step ensures the dish is perfectly balanced and flavorful.
- Plate and Garnish
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Transfer the mashed potatoes to a serving bowl. Garnish with chopped fresh chives or parsley if desired, adding a fresh herbal note and vibrant color. Serve immediately while warm for the best experience.
- Roasted garlic’s mellow sweetness can vary depending on roasting time; adjust accordingly to your palate.
- Choosing the right potato affects texture: Yukon Golds are naturally buttery, Russets are fluffier.
- Mascarpone boosts creaminess without overwhelming flavor, keeping the mash light and rich.
Storage Tips
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creamy texture.
Serving Suggestions
Perfect alongside roasted meats like chicken, beef, or pork, these mashed potatoes also pair well with gravy or steamed green vegetables. For a festive meal, add a fresh salad or roasted root vegetables to complement this creamy side.
- For extra smooth mashed potatoes, use a potato ricer or food mill instead of a masher.
- Warm the milk or cream before adding to the potatoes to keep them hot and creamy.
- Gently fold in the mascarpone to avoid overworking the potatoes and keep a light texture.
FAQs
- Can I use other cheeses instead of mascarpone?
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Yes, cream cheese or ricotta can be substitutes, but mascarpone provides a uniquely rich and silky texture.
- What type of potatoes work best?
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Yukon Gold delivers buttery, smooth mash while Russets are ideal for fluffy, airy mashed potatoes.
- How do I make this vegan?
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Replace mascarpone with vegan cream cheese and use plant-based milk and vegan butter alternatives.
- Can I roast garlic in advance?
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Absolutely, roasted garlic can be prepared 2–3 days ahead and refrigerated in an airtight container.
- How to reheat mashed potatoes without drying them out?
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Reheat gently over low heat with occasional stirring, adding milk or butter to restore creaminess.
Roasted Garlic Mascarpone Potatoes
Equipment
- 1 oven for roasting garlic
- 1 large pot to boil potatoes
- 1 foil to wrap garlic for roasting
- 1 masher to mash potatoes
Ingredients
- 4.5 lb peeled potatoes cut into chunks
- 1 whole head garlic
- 2-3 tbsp olive oil
- ½ cup mascarpone cheese
- ½ cup milk or cream adjusted for desired texture
- 2-3 tbsp butter
- Salt to taste
- Freshly ground black pepper to taste
- Optional: chopped chives or parsley for garnish
Instructions
- Preheat the oven to 400°F. Slice off the top of the garlic head to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until golden and fragrant.
- Place potato chunks in a large pot, cover with cold water, add salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain thoroughly.
- Return potatoes to the pot over low heat for one minute to evaporate excess moisture.
- Squeeze the soft roasted garlic from the bulb. Add garlic, mascarpone, milk or cream, and butter to the potatoes. Mash until smooth and creamy, adjusting liquid for consistency.
- Season mashed potatoes with salt and freshly ground black pepper to taste.
- Transfer to a serving bowl and optionally garnish with chopped chives or parsley. Serve warm.
Notes
- Roasting garlic mellows flavor for sweet richness.
- Use mascarpone or swap part milk with cream for creamier texture.
- Yukon gold potatoes yield buttery mash; russets yield fluffier texture.
- Pairs well with roasted meats or green vegetables.
