Roasted Garlic Mascarpone Mashed Potatoes
Alright, Pull Up a Chair for This One
If I had a dollar for every time someone asked for my secret mashed potatoes recipe at family gatherings, well, I’d probably buy more potatoes. Roasted Garlic Mascarpone Mashed Potatoes showed up in my kitchen accidentally—one snowy Sunday, I had no milk, mountains of spuds, and a forgotten tub of mascarpone left from some dessert fantasy. I figured, why not? Worst case, we’d order pizza (but hey, no one complained; in fact, they all went back for seconds! My aunt called them “fancy but not fussy,” which pretty much sums up the vibe you get from these guys.) And if your hands get a bit garlicy from squeezing out those cloves, just tell everyone it’s your new kitchen cologne.
Why You’ll Love This, Even If You’re Skeptical
I make this when I want to pretend I’m on a cooking show, or when I’m just tired of “regular old mash.” My family goes wild (well, as wild as you can get over potatoes) for how creamy these turn out, and my kid eats them even though he claims he hates “weird cheese.” The roasted garlic? That’s my secret move. I used to worry it would overpower everything, but it’s actually subtle, kind of nutty. Plus, mascarpone is one of those things that sounds posh but is basically just spreadable happiness. Oh, and I must have made a million versions—one time I forgot the butter and, frankly, regrets were had.
Here’s What You Need (But Don’t Stress It)
- 2 pounds potatoes (Yukon Gold is my go-to, but sometimes I use russets if that’s all I’ve got; my grandmother swore by King Edward, though finding those in my neck of the woods is like chasing hens’ teeth these days)
- 1 head of garlic (yep, the whole thing—though if you’re not feeling it, use less; nobody’s judging)
- 3/4 cup mascarpone cheese (If you can’t find mascarpone and you’re desperate, a mix of sour cream and cream cheese, about half-and-half, does the trick)
- 1/2 cup unsalted butter (I’ve accidentally used salted before and honestly, it was fine—just go easier on the added salt)
- About 1/2 cup milk or cream (Or just warm water when the fridge is looking bare—done it and lived to tell the tale)
- Salt and pepper, to taste
- Optional: A handful of chopped chives or parsley for a snazzy finish
How It’s Done (More or Less)
- Roast the garlic: Lop off the top of the garlic bulb with whatever knife is handy, drizzle a smidge of olive oil, wrap it all up in foil, and toss in a 400F oven for about 35 minutes. (Don’t overthink it; I once left mine for 50 minutes because I got sucked into a YouTube rabbit hole—still tasted amazing.)
- Potatoes: Peel them or don’t; honestly, it depends on my mood—sometimes I like the rustic bits. Chunk ‘em up, boil in well-salted water for about 15-20 minutes, or until they’re collapsing if you poke them with a fork. Don’t forget to reserve a splash of the cooking water!
- Mashing time: Drain the potatoes and shove them back in the pot over low heat for a minute or two, just to steam off excess moisture—this is where I usually sneak a taste, hot potato be damned.
- Garlic magic: Squeeze out those soft, roasty garlic cloves. Mash them up a bit then add to the potatoes along with the butter and mascarpone. Stir ‘til you think it can’t get any silkier.
- Loosen things up: Add the milk or cream bit by bit; sometimes I use more, sometimes less, depending on how rich I want it (some days I just throw caution—and cholesterol—to the wind).
- Season with salt and plenty of pepper—taste as you go. Don’t worry if it looks a bit shiny; it thickens as it cools, trust me.
- Stir in chives or parsley if you fancy. That’s all, mate.
A Few Notes From My Kitchen Disasters
- If you forget to roast the garlic in advance (let’s be real—it happens), you can microwave whole cloves for ~2 minutes wrapped in wet paper towel. Not as lovely, but it’ll do in a pinch.
- The batch is actually better the next day; some magic happens overnight. Just reheat with a splash of milk.
- Once, I left the peels on for “texture.” It… wasn’t popular. Kids called it “potato confetti.” Just saying.
Variations I’ve Tried (and Some I Won’t Repeat)
- Stirring in a handful of grated parmesan gives it a savory punch—my cousin swears it’s a non-negotiable extra.
- Tried adding truffle oil once—maybe I used too much, as it tasted like an overenthusiastic mushroom. Proceed carefully there.
- Sweet potatoes as a swap. Eh. Didn’t love it with mascarpone, unless you add maple syrup, but then it’s basically dessert.
Don’t Have the Right Gear?
I always say a potato ricer is the dream for creamy mash, but I’ve made these with forks, a hand mixer, and once even the bottom of a mug in a pinch. If you’re gadget-happy, this Serious Eats potato ricer review could convince you. Or not. It’s all spuds in the end.
What About Leftovers?
These keep fine, airtight, in the fridge for up to 3-ish days—or so I’m told, because honestly, in my house, it never lasts more than a day. You can freeze portions, just wrap them tight, though texture gets a bit weird. Better to eat ‘em up quick. If you want a killer potato cakes recipe for leftovers, Smitten Kitchen’s potato cakes are hard to beat.
Serving It Up Family-Style (or Solo With a Spoon)
We always bring these to Sunday lunches alongside roast chicken. Sometimes, though, I’ll just eat a big bowl with some sautéed greens and call it dinner. My uncle likes to make a little pool in the middle and drown it in more butter. (I mean, who am I to judge?)
Pro Tips (Learned the Hard Way)
- I once tried to rush the potato boiling step—yeah, don’t. Undercooked potatoes are basically lumpy wallpaper paste, not mash.
- Letting the pot sit over low heat while mashing helps dry them out—makes all the difference. Actually, I find it works better if you don’t skip this, no matter what.
- Taste and season as you go—once I salt-bombed a batch trying to make up for bland potatoes. Start slow.
Some Questions Folks Have Actually Asked Me
- Can I make these ahead? You bet! Just reheat gently (low and slow) with a splash of milk. They actually taste better the next day, I think.
- Is mascarpone really necessary? Well, it’s what makes them lush, but I have swapped in sour cream or even Greek yogurt in a bind. Totally different vibe, but not bad.
- Do you have to peel the potatoes? Nope. But my kids definitely prefer the peel off. Some days I don’t care and leave it on for “fiber.”
- Can I make this vegan? Maybe? I’ve used vegan cream cheese and cashew milk—wasn’t quite as dreamy, but still pretty tasty actually.
- How strong is the garlic? It’s, like, mellow. Roasting turns it all sweet and less punchy, so don’t be scared. Unless you’re a vampire? Heh.
Anyway, give it a go, have a laugh, and don’t sweat the details too much. Potatoes are resilient, like us, and sometimes the wobbly bits are the best bits. Happy mashing!
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 1 whole garlic bulb
- 4 oz mascarpone cheese, at room temperature
- 1/3 cup whole milk, warmed
- 3 tbsp unsalted butter
- 1 tsp salt, plus more to taste
- 1/4 tsp ground black pepper
- 2 tbsp chopped fresh chives (optional)
Instructions
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1Preheat the oven to 400°F (200°C). Cut the top off a garlic bulb, drizzle with 1 teaspoon of olive oil, wrap in foil, and roast for 30 minutes until soft.
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2While the garlic roasts, place the potatoes in a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil over high heat and cook for 15–20 minutes, until potatoes are fork-tender.
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3Drain the potatoes well and return them to the pot. Squeeze the roasted garlic cloves from their skins and add to the potatoes.
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4Add mascarpone, butter, and warm milk to the potatoes. Mash until smooth and creamy.
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5Season with additional salt and black pepper to taste. Garnish with chopped fresh chives if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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