Roasted Garlic and Mascarpone Whipped Mashed Potatoes
This recipe is going to be a new addition to our meal this year, so naturally we had to try it out ahead of time. After playing with the cheese and garlic additions, we got it just how we like it, and are really excited to share it with you! We hope you enjoy this recipe!
Ingredients
Prep time: 60 minutes
Cooking time: 45 minutes (garlic)
Yield: 6-8 servings
1 head garlic
1 tsp EVOO
5.5 lb yukon gold potatoes (about 5)
5 tbs butter
8 oz mascarpone cheese
1c milk
1/2 tsp salt
2 oz grated parmesan
1 tbs chopped chives (optional - but not really because they’re good)
Roasting the Garlic
Pre-heat your oven to 375F
Chop the end off of the head of garlic, about 1/4” down. This will expose the majority of the garlic cloves.
Cover with 1 tsp of olive oil and wrap tightly in tin foil
Place in the oven and roast for 45 minutes
Let cool, and remove the individual cloves. Mash with a fork to create a paste, remove anything that is chunky or doesn’t mash well.
Making the potatoes
Bring a pot of water to a boil
While the water is boiling, peel and cut your potatoes into 1 inch cubes
Boil potatoes for 25 minutes, or until a fork will easily pierce through
In a mixing bowl, place 5 tbs of butter on the bottom, and press the cooked potatoes through a ricer onto the butter. This will help the butter melt as you’re ricing, saving time!
Using a spoon or large whisk, stir in the milk, salt and 1 tsp of the roast garlic. Stir until incorporated
Fold in the mascarpone and parmesan cheese until just incorporated (do not over mix)
Top with chives before serving
