Roasted Garlic-Parmesan Mashed Potatoes

Total Time:
2 hr
30 min
1 hr 30 min

6 to 8 servings

  • 1 head garlic
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 1/4 cups grated parmesan cheese (about 4 ounces)
  • 1 sprig rosemary, plus 1 teaspoon chopped leaves
  • 2 1/2 pounds russet potatoes (4 to 5 medium), peeled and cut into large chunks
  • Kosher salt
  • 1/2 cup milk
  • 1 stick salted butter, cut into pieces, at room temperature
  • 1/2 cup mascarpone cheese
  • Preheat the oven to 375 degrees F. Slice off about 1/4 inch from the top of the garlic. Place on a sheet of foil and drizzle with olive oil. Wrap in the foil, place on a baking sheet and roast until the garlic is soft, 50 to 60 minutes. Meanwhile, spread 1 cup parmesan in a thin layer on a baking sheet (use a silicone mat if you have one); sprinkle with the chopped rosemary. Bake until golden and bubbling, 5 to 6 minutes. Let cool on the baking sheet.

  • Meanwhile, rinse the potatoes well with cold water to get rid of any excess starch. Transfer the potatoes to a saucepan; cover with cold water by 1 inch, season generously with salt and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the potatoes are very tender but not falling apart, about 30 minutes.

  • Let the garlic cool slightly, then unwrap and squeeze the cloves out of the skins into a small saucepan. Add the milk and rosemary sprig. Heat over medium heat, stirring occasionally, until hot but not boiling. Reduce the heat to low and keep warm.

  • Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Strain the milk mixture into the pot with the potatoes, pressing on the solids. Add the butter, olive oil and 2 teaspoons salt and mash well with a potato masher. Fold in the mascarpone and the remaining 1/4 cup parmesan.

  • Transfer the potatoes to a bowl; crumble the crispy parmesan on top before serving.

  • Photograph by Ryan Dausch

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