Mashed Potatoes with Roasted Garlic and Mascarpone Cheese

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Yields1 Serving
 3 lbs Idaho potatoes, peeled and cut into large dice
 Kosher salt
 1 1/2 cups whole milk
 6 cloves roasted garlic cloves, pureed
 ½ stick unsalted butter
 8 oz mascarpone cheese
 Freshly ground black pepper
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.

Ingredients

 3 lbs Idaho potatoes, peeled and cut into large dice
 Kosher salt
 1 1/2 cups whole milk
 6 cloves roasted garlic cloves, pureed
 ½ stick unsalted butter
 8 oz 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.

Mashed Potatoes with Roasted Garlic and Mascarpone Cheese
IngredientsDirections