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Mashed Potatoes w/ Mascarpone & Roasted Garlic

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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

My brother is a food-stylist and he highly recommended this recipe. It was one he used in a photo shoot he was part of and he said they truly were the best potatoes he's ever had! He is a huge fan of mashed potatoes, so I knew I had to try it! It's wonderful!!!

Ingredients You'll Need

Roasted Garlic:
2 large heads of garlic
2 tsp. olive oil

5 lbs. baking potatoes, peeled and cut into 2" cubes
16 oz. mascarpone cheese, room temperature


To make roasted garlic, preheat oven to 400º. Cut off tops of garlic heads to expose cloves; discard tops. Drizzle each garlic head with 1 tsp. oil, and season with salt and pepper. Wrap each head in aluminum foil. Place on baking sheet and roast until garlic is golden-beige and tender when squeezed (open foil to check), about 45 min. Cool completely. Squeeze soft garlic flesh out of hulls into small bowl; mash flesh with fork. Set aside. (The mashed garlic can be prepared up to 3 days ahead, tightly covered, and refrigerated. Remove from refrigerator 1 hour before using.)

Put potato chunks in large pot and add enough cold water to cover by 1"; lightly salt water. Cover and bring to boil over high heat. Reduce heat to medium and simmer briskly until potatoes are tender, about 25 min. Drain well. Return potatoes to pot and stir over medium heat for 2 min. to remove excess moisture. Remove pot from heat.

Add mascarpone to potatoes. Using electric hand mixer on high speed, beat until smooth. Season to taste with salt and pepper. Transfer to warmed serving bowl and serve hot.

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