Roasted Garlic Mascarpone Potatoes
Creamy mashed potatoes intensified with sweet roasted garlic and smooth mascarpone, delivering rich flavor and comforting texture, ideal as a savory side for any meal.
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.