Roasted Garlic Mashed Potatoes


I am a huge potato lover! Anyway you can make a potato I love it, and my love is shared by the rest of the family as well. We all talk about what would taste good in a potato dish. We even have some ideas for sweet potatoes. But regular old Idaho spuds are the go to ‘taters for this house.

Another thing we love is roasted garlic. I mean that stuff is seriously like candy! I could roast a head and just eat it as is. So it only seemed logical to put two of our favorite things together. potatoes, roasted garlic, butter, chives….yup it all sounded good. But I didn’t want to add sour cream (as usual) I wanted something that would make the potatoes creamy and richer without the “tang” of the sour cream. The roasted garlic should be able to shine though (in my opinion). Then a friend suggested mascarpone cheese. She had seen a bit on Food Network with Bobby Flay and he added it to his potatoes. Yummm I love mascarpone cheese! It is kind of like cream cheese but a bit milder in flavor. I felt I had found the missing piece to my mashed potato masterpiece.

I was correct! These potatoes were so creamy yet the garlic made them a bit sweet. I don’t know if I will ever make plain old mashed potatoes again!!

Roasted Garlic Mashed Potatoes

  • 3 pounds Idaho potatoes, peeled and cut into large dice
  • Kosher salt and fresh ground black pepper
  • 1 1/2 cups whole milk
  • 1 tablespoon olive oil
  • 1 head of garlic, roasted
  • 1/2 stick unsalted butter
  • 8 ounces mascarpone cheese
  • 2 to 3 tablespoons chopped fresh chives

Preheat oven to 400 degrees F. 

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Drizzle the garlic with olive oil and wrap in aluminum foil and place on a baking sheet in the oven. Roast the garlic for 30 to 35 minutes and remove from the oven. Allow to cool.

Remove garlic from the aluminum foil and squeeze each clove out of the skin and mash with a fork until a smooth paste forms.

While you are waiting for the garlic to cool place potatoes in a large saucepan, add enough cold water just to cover the potatoes. Bring to a boil over high heat and cook until tender, about 15 minutes, Drain well.
While the potatoes are cooking, combine the milk, garlic paste 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 and serve.

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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