Roasted Garlic Mascarpone Mashed Potatoes Recipe
Introduction
Roasted Garlic Mascarpone Mashed Potatoes transform a classic side dish into a rich and creamy delight. With sweet roasted garlic and velvety mascarpone cheese, these mashed potatoes are perfect for holiday dinners or any cozy meal.
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 whole bulb garlic
- 1 cup mascarpone cheese
- ½ cup whole milk
- 2 teaspoons fine sea salt, plus more to taste
- 1 tablespoon olive oil
- 2 tablespoons fresh chives, chopped (or fresh thyme)
- Freshly ground black pepper, for garnish
Instructions
- Step 1: Preheat the oven to 400ºF. Trim about ¼ inch off the top of the garlic bulb, drizzle with olive oil, sprinkle with salt, then wrap it tightly in foil. Roast for 45 to 60 minutes until cloves are golden and tender.
- Step 2: Peel or leave the potato skins on, then cut potatoes into 1 to 2-inch chunks. Place in a large pot, cover with cold water about 1 inch above the potatoes, and season generously with salt.
- Step 3: Bring the water to a boil over high heat and cook potatoes for 15 to 20 minutes until easily pierced with a knife. Drain well.
- Step 4: When the garlic is cool enough, squeeze the softened cloves out of their skins. In a small saucepan, combine garlic cloves, mascarpone, milk, and remaining salt. Heat over medium, whisking gently until warm but not boiling.
- Step 5: Mash the potatoes using your preferred method until smooth or slightly chunky. Return to the pot, pour in the warm mascarpone mixture, and stir until fully combined. Adjust salt to taste.
- Step 6: Transfer to a serving bowl and garnish with chopped chives or thyme and freshly ground black pepper. Serve warm.
Tips & Variations
- For a smoother texture, use a potato ricer or a fine masher.
- If you prefer a dairy-free version, substitute mascarpone with a plant-based cream cheese and use your favorite non-dairy milk.
- Roasting garlic ahead of time (up to 2 days) enhances convenience and flavor.
- Try adding fresh thyme instead of chives for a more earthy note.
- Leaving the potato skins on adds extra nutrients and texture.
Storage
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove with a splash of milk to keep them creamy. Avoid freezing, as the texture may become mealy upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use russet potatoes instead of Yukon Gold?
Yes, russets work well and give a fluffier texture, but Yukon Golds offer a naturally buttery flavor and creamier consistency that complements this recipe beautifully.
How do I roast garlic properly?
Trim the top of the bulb, drizzle with olive oil, sprinkle salt, wrap in foil, and roast at 400ºF for 45–60 minutes until golden and soft. This process mellows the garlic’s sharpness and brings out a sweet, caramelized flavor.
PrintRoasted Garlic Mascarpone Mashed Potatoes Recipe
Roasted Garlic Mascarpone Mashed Potatoes elevate classic mashed potatoes with a rich and creamy texture enhanced by sweet, caramelized roasted garlic and velvety mascarpone cheese. This side dish combines the buttery flavor of Yukon Gold potatoes with the luxurious creaminess of mascarpone and fresh herbs, perfect for holiday dinners or pairing with your favorite proteins.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Side Dish
- Method: Roasting and Boiling
- Cuisine: Italian-American
Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes, peeled or with skins on
- Fine sea salt, for boiling and seasoning
Roasted Garlic
- 4 whole garlic bulbs
- Olive oil, for drizzling
- Pinch of salt
Mascarpone Mixture
- 1 cup mascarpone cheese
- 1 cup whole milk (or lighter/plant-based milk)
- Salt, to taste
Garnish
- Fresh chives, chopped (or fresh thyme)
- Freshly ground black pepper
Instructions
- Roast the Garlic: Preheat your oven to 400ºF. Trim about ¼ inch off the top of each garlic bulb to expose the cloves. Place the garlic bulbs cut-side up on foil, drizzle generously with olive oil, and sprinkle a pinch of salt over them. Wrap the garlic tightly in the foil and roast for 45 to 60 minutes until the cloves are golden brown, caramelized, and tender.
- Prepare Potatoes: While the garlic roasts, prepare your potatoes by peeling them if you prefer, or leaving the skins on for added nutrients. Cut the potatoes into evenly sized chunks about 1 to 2 inches thick. Place them in a large stockpot and cover with cold water, making sure the water level is about 1 inch above the potatoes. Add a generous amount of salt to the water. You can prep ahead by keeping the potatoes chilled in the salted cold water with ice cubes for up to 4 hours.
- Boil the Potatoes: Bring the pot of salted water with potatoes to a boil over high heat. Boil for 15 to 20 minutes, or until the potatoes are easily pierced with a knife. Drain the potatoes thoroughly in a colander.
- Make Mascarpone Mixture: Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins into a small saucepan. Add the mascarpone cheese, milk, and a pinch of salt to the saucepan. Warm the mixture over medium heat, whisking continuously to combine without boiling, to avoid curdling the milk.
- Mash the Potatoes: Return the drained potatoes to the stockpot or a large bowl. Using a potato masher, mash the potatoes to your desired texture—chunkier or smoother, depending on preference.
- Combine and Season: Pour the warm mascarpone and garlic mixture over the mashed potatoes. Stir thoroughly to combine all ingredients. Taste and adjust seasoning with additional salt if needed.
- Garnish and Serve: Transfer the mashed potatoes to a serving bowl. Garnish with chopped fresh chives or thyme and a sprinkle of freshly ground black pepper. Serve warm as a rich and creamy side dish.
Notes
- Feel free to peel the potatoes partially or leave skins on to retain fiber and nutrients.
- Roasted garlic can be made up to 2 days ahead and stored airtight in the refrigerator.
- Leftover mashed potatoes store well in the refrigerator up to 4 days in an airtight container.
- Reheat gently in the microwave or stovetop with a splash of milk to maintain creaminess and prevent drying.
- Freezing is not recommended as it can cause the texture to become mealy or grainy.
- Use fresh herbs such as chives for a lighter flavor or fresh thyme for a savory earthy note.
Keywords: mashed potatoes, roasted garlic, mascarpone, creamy mashed potatoes, holiday side dish, Yukon Gold potatoes
