Roasted Garlic + Mascarpone Mashed Potatoes are so easy, so delicious and so comforting! Nothing but silky potatoes and subtle notes of herbs + garlic…you won’t be able to put your fork down.
Mashed Potatoes Infused with Whole Roasted Garlic + Creamy Mascarpone Cheese
Mashed potatoes have become a once or twice a year dish in our house. Mostly because the kiddo wouldn’t eat them and it seemed like a lot of work to make for two.
Man, how I’ve missed them. If it’s time for me to bring them back into rotation (yep, the kid now eats them), then they’ve got to be just the way I like them…silky, creamy, and garlicky!
Ingredients for Delicious Mashed Potatoes
In addition to pantry staples like olive oil, kosher salt + fresh cracked pepper, you’ll need to gather…
- Fresh Garlic — one whole head…no granulated stuff here.
- Yukon Gold potatoes — I love the texture of these once cooked: creamy, tender and buttery.
- Herbs + spices — rosemary and bay leaf for subtle herbal notes and nutmeg for an unexpected warmth.
- Mascarpone — this soft, Italian cheese adds to the creaminess of this recipe without overpowering the earthy potato flavor.
- Unsalted butter — because, butter.
- Buttermilk — just a little to loosen the texture and add just enough tangy balance to all the rich flavors.
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How to Make Roasted Garlic Potato Mash
Roast the Garlic
Roasting garlic is really easy and does this magical tempering, caramelizing thing that makes it perfect for mixing into mashed potatoes. What you get is a lovely, subtle roasted quality that doesn’t require a breath mint after enjoying.
First, peel most of the paper away from the head of garlic, leaving it intact at the base. Set the bulb on its side and carefully cut about 1/4” off the top to expose the cloves. If there are few shorter cloves, you can trim those with a smaller pairing knife or a pair of kitchen shears.
Nest the head of garlic in a piece of foil and drizzle some olive oil over it. Wrap it to seal in the garlic, then roast at 400°F for about 40 minutes.
Once it’s cool enough to handle, simply turn it over a bowl and squeeze to release all the cloves from their paper. Mash the garlic into a paste and set it aside.
Boil the Potatoes
Place the peeled + quartered potatoes into a large pot. Add just enough water to completely submerge the potatoes. Add sprigs of rosemary, a bay leaf and a generous pinch of salt to the pot. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for 13 to 15 minutes.
Test that the potatoes are done by piercing them with a knife — if the knife goes easily through the entire potato, you’re good. If they still resist, cook them for an additional 2 to 5 minutes.
Finish the Dish
Once cooked through, remove and discard the bay leaf and rosemary sprigs. Drain the potatoes then return them to the hot pot. They’ll continue to steam and release that last little big of excess moisture.
To the pot, add your reserved roasted garlic, mascarpone, 6 tablespoons of butter, buttermilk, nutmeg, kosher salt + fresh cracked black pepper. Using a potato masher, mash everything together until creamy and just incorporated.
Taste for seasoning and texture. If necessary, add an additional tablespoon or two of buttermilk until the texture is right for you.
Transfer the mashed potatoes to a serving dish and top with the last bit of butter for that quintessential melting-pat-of-butter look!
Variations For Roasted Garlic + Mascarpone Mashed Potatoes
Yukon Golds are a great all purpose potato, ideal for different types of cooking methods. If you prefer to mix it up, a red potato is similar in texture and starch/moisture balance. Russets will provide a fluffier, starchier mouthfeel. Go in the opposite direction and sub in sweet potatoes for a lovely sweet + savory mashed potato dish.
I chose to go subtle and include herbs only in the boiling liquid. If you want a more pronounced herbal note, add fresh chopped rosemary, thyme, chives, parsley, etc. to the mash.
Same for spices. Omit the nutmeg if you’re not a fan and sub in cayenne, cumin, paprika or whatever you’re feeling. Oh…use white pepper instead of black pepper for a little more earthiness.
The most obvious substitute for mascarpone would be American style cream cheese which will bring a brightness to the flavor party. Use any creamy or shredded style cheese you like (Gruyere, cheddar, Parm), but keep in mind that harder, melty cheeses will alter the texture, so you may have to play around with your liquid ratio.
As for butter and buttermilk, try this with vegan butter, regular or dairy-free milk, greek yogurt, or sour cream. Each will affect the flavor of the overall dish, so be sure to taste as you go and adjust seasonings accordingly.
Looking for More Potato Dishes?
- Hasselback Sweet Potatoes with Pumpkin Seed Pesto Butter
- Air Fryer German Potato Salad
- Make Your Flavor Kettle Chips
- Boozy Mushroom Gorgonzola Sauce is amazing on mashed potatoes!
Roasted Garlic + Mascarpone Mashed Potatoes
- 1 head garlic
- olive oil
- 3 lb Yukon Gold potatoes peeled + quartered
- 1 bay leaf
- 2 sprigs rosemary
- 8 oz mascarpone cheese
- 1 stick unsalted butter room temperature, divided
- ¼ cup low-fat buttermilk
- ¼ tsp nutmeg
- 1½ tsp kosher salt
- fresh cracked black pepper
- Preheat the oven to 400°F.
- Remove most of the paper around the head of garlic. Cut about 1/4" off the top of the head. You may need to cut a few cloves individually if they are shorter. Nest the garlic in some foil and drizzle with a little olive oil. Seal the foil around the garlic to create a bulb and roast for 40 minutes until the cloves are soft and slightly caramelized.
- Once cool enough to handle, squeeze the cloves out onto a plate or bowl. Mash them with a fork to ready them for the potatoes.
- Place the potatoes in a large pot and cover with water until just submerged. Add bay leaf, rosemary and a big pinch of kosher salt. Bring to a boil, then reduce heat to a simmer. Cover and cook for 13 to 15 minutes. When done, you should be able to easily pierce the potatoes all the way through with the tip of a knife. If any are still hard, continue to simmer for an additional 2 to 5 minutes and test again.
- Discard the bay leaf and rosemary. Drain the potatoes and return them to the hot pot. They'll continue to steam and release that last bit of excess moisture.
- Add the roasted garlic, mascarpone, 6 tbsp of butter, the buttermilk nutmeg, kosher salt + fresh cracked pepper. Mash together with a potato masher until just smooth. Taste for seasoning and texture. Add more buttermilk, a tablespoon or two at a time until it reaches your desired consistency.
Nutritional values are estimated and provided as a general guideline only.
This recipe is part of Sip + Sanity’s 2021 Thanksgiving Menu that includes recipes for brunch, cocktail hour and the main event. Check it out for make-ahead tips and the timeline!