Ingredients Jump to Instructions ↓

  1. 3 pounds Idaho potatoes, peeled and cut into large dice

  2. Kosher salt

  3. 1 1/2 cups whole milk

  4. 6 cloves roasted garlic cloves, pureed

  5. 1/2 stick unsalted butter

  6. 8 ounces mascarpone cheese

  7. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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