mashed potatoes with roasted garlic and mascarpone cheese
via bobby flay
serves 8
3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
1 1/2 cups whole milk
1 head of roasted garlic cloves, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper
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 (I just used a potato masher).
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.
Notes: Make sure to add only a little milk at a time. I ended up only needing 1 cup; any more would have made the mash too liquidy. My parents liked this so much, they kept saying it didn’t need any gravy, but I still served it with this recipe.
