Name: Roasted Garlic Mascarpone Mashed Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs Yukon Gold potatoes, peeled and cut into chunks; 1 whole head of garlic; 1 tablespoon olive oil; 1/2 cup mascarpone cheese; 1/4 cup whole milk (or more to reach desired consistency); 2 tablespoons unsalted butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Chopped chives or parsley, for garnish (optional)

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Creamy, dreamy, and packed with flavor, these Roasted Garlic Mascarpone Mashed Potatoes are a step above the classic side dish. The sweetness of roasted garlic blends beautifully with the richness of mascarpone cheese, creating an indulgent yet soothing dish I love to make for holiday dinners or just to upgrade an ordinary weeknight meal.

Roasted Garlic Mascarpone Mashed Potatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lbs Yukon Gold potatoes, peeled and cut into chunks

1 whole head of garlic

1 tablespoon olive oil

½ cup mascarpone cheese

¼ cup whole milk (or more to reach desired consistency)

2 tablespoons unsalted butter

½ teaspoon salt

¼ teaspoon black pepper

Chopped chives or parsley, for garnish (optional)

Directions

I preheat my oven to 400°F (200°C).

Then, I slice off the top ¼ inch of the garlic head to expose the cloves. I drizzle it with olive oil, wrap it in foil, and roast it for 40 minutes until the cloves turn golden and soft. After cooling slightly, I squeeze out the roasted garlic and mash it into a paste.

While the garlic roasts, I place the peeled and chopped potatoes into a large pot and cover them with cold salted water. I bring it to a boil, then reduce the heat and let it simmer for about 15–20 minutes until the potatoes are fork-tender.

I drain the potatoes and return them to the pot. Then, I add the roasted garlic paste, mascarpone, butter, salt, and pepper.

Using a potato masher or hand mixer, I blend everything until smooth. I pour in the milk gradually, stirring until I get the creamy texture I like.

I taste and adjust the seasoning if needed, then transfer the mash to a serving bowl. A sprinkle of chopped chives or parsley on top adds a fresh, colorful touch.

Servings and timing

Servings: 6 servings

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Calories: 260 kcal per serving

Variations

I sometimes swap Yukon Gold potatoes for Russet potatoes for a fluffier result.

When I want extra richness, I add a splash of heavy cream instead of milk.

For a tangy twist, I mix in a spoonful of sour cream or cream cheese along with the mascarpone.

If I’m serving meat lovers, I sprinkle crispy pancetta or bacon bits on top.

I’ve also stirred in finely grated Parmesan for a nutty, savory note.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm them gently on the stove or in the microwave, adding a splash of milk to restore their creamy texture. I avoid overheating to prevent the mascarpone from separating.

FAQs

How do I know when the garlic is roasted perfectly?

When the cloves are soft, golden, and smell sweet instead of sharp, I know the garlic is ready. It should mash easily into a paste.

Can I make this recipe ahead of time?

Yes, I often prepare it earlier in the day and reheat just before serving. I just keep it covered and warm it slowly, adding a bit of milk if needed.

What’s the best potato to use for creamy mashed potatoes?

I like Yukon Gold for their buttery flavor and smooth texture. Russet potatoes also work well if I prefer a lighter, fluffier mash.

Can I freeze these mashed potatoes?

I usually don't freeze them because the mascarpone can separate, but if needed, I store them in a freezer-safe container for up to a month. When reheating, I reblend with milk to bring back the creaminess.

Is there a substitute for mascarpone?

Yes, I’ve used cream cheese or even a mix of sour cream and heavy cream as a substitute. The flavor changes slightly, but the result is still rich and creamy.

Conclusion

Roasted Garlic Mascarpone Mashed Potatoes are my go-to when I want to serve something both luxurious and comforting. The creamy texture, sweet roasted garlic, and rich mascarpone turn a simple side into a standout dish. Whether it’s a festive meal or a cozy night in, this recipe never disappoints.

📖 Recipe:

Roasted Garlic Mascarpone Mashed Potatoes

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Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Creamy mashed potatoes made with roasted garlic and mascarpone cheese, offering a luxurious twist on the classic comfort food side dish. Perfect for holidays or cozy dinners.

Instructions

Preheat oven to 400°F (200°C).
Slice off the top ¼ inch of the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
Once cooled slightly, squeeze the garlic cloves out and mash into a paste.
Place the peeled and chopped potatoes into a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15–20 minutes until fork-tender.
Drain the potatoes and return them to the pot.
Add roasted garlic paste, mascarpone, butter, salt, and pepper to the potatoes.
Mash or blend until smooth, gradually adding milk until desired consistency is reached.
Taste and adjust seasoning if necessary. Transfer to a serving bowl and garnish with chopped chives or parsley if desired.