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Roasted Garlic Mascarpone Mashed Potatoes Recipe

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://frommamamaya.com/roasted-garlic-mascarpone-mashed-potatoes-recipe/