Mashed Potatoes with Roasted Garlic and Mascarpone Cheese

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
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Ingredients

3 pounds Idaho potatoes, peeled and cut into large dice

Kosher salt

1 1/2 cups whole milk

6 cloves roasted garlic cloves, pureed

1/2 stick unsalted butter

8 ounces mascarpone cheese

Freshly ground black pepper

Directions

  1. Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
  2. While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

Let's Get Cooking!

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Tom T.

I used yukon gold potatoes instead of russet - and I really had a hard time getting the consistency right.  When I followed the recipe with three pounds of potatoes, I came up with soup.  I quickly cooked and added another two pounds (five pounds total) -- everyone loved it but still wet "soupy".   We loved the taste though, so I'll definitely be figuring out the right potato ratio next time and look forward to having this as a regular addition to our collection.

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