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overhead photo of roasted garlic and mascarpone mashed potatoes

Roasted Garlic + Mascarpone Mashed Potatoes

Sip + Sanity | Linda Feller
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.
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Prep time.15 minutes
Cook time.55 minutes
Total time.1 hour 10 minutes
Course.Side Dish
Cuisine.American
Number of servings.8 people
Calories per serving.376 kcal

Equipment

Ingredients

  • 1 head garlic
  • olive oil
  • 3 pound Yukon Gold potatoes, peeled + quartered
  • 1 bay leaf
  • 2 sprigs rosemary
  • 8 ounce mascarpone cheese
  • 1 stick unsalted butter, room temperature, divided
  • ¼ cup low-fat buttermilk
  • ¼ teaspoon nutmeg
  • 1½ teaspoon kosher salt
  • fresh cracked black pepper

Instructions

  • 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.
  • Transfer to a serving dish and top with the last 2 tbsp of butter.

Nutrition

Calories: 376kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 472mg | Potassium: 745mg | Fiber: 4g | Sugar: 2g | Vitamin A: 759IU | Vitamin C: 35mg | Calcium: 79mg | Iron: 1mg
Keywords.holidays, oven, stove top, vegetarian
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