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.

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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Instructions

Preheat oven to 400°F (200°C).
Slice off the top 1/4 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.

Notes

Use Yukon Gold for creamy texture; Russet for fluffier mash.

For extra richness, swap milk for heavy cream.

Add sour cream or cream cheese for a tangy variation.

Top with crispy pancetta or bacon for meat lovers.

Stir in Parmesan for a nutty, savory note.

Store leftovers in the fridge for up to 3 days; reheat gently with added milk.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Boiled & Roasted
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 1g
Sodium: 310mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg