3 lbs Yukon Gold potatoes, peeled and chopped into even chunks
1 large head of garlic
1 tablespoon olive oil
8 oz mascarpone cheese, softened to room temperature
1/2 cup unsalted butter, softened
1/2 cup whole milk or heavy cream, warmed
1 teaspoon sea salt, plus more to taste
1/2 teaspoon cracked black pepper
2 tablespoons fresh chives, finely chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. Slice the top off the head of garlic to expose the cloves, place it on a piece of aluminum foil, and drizzle with olive oil. Wrap the foil tightly around the garlic and roast in the oven for about 35 to 40 minutes until the cloves are soft and golden brown. Once cooled, squeeze the roasted cloves out of their skins into a small bowl and mash them into a smooth paste.
Place the peeled and chopped potatoes into a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15 to 20 minutes, or until they are fork tender and easy to pierce.
Drain the potatoes thoroughly in a colander. For the best texture, return the drained potatoes to the hot pot for a minute or two over very low heat. Shake the pot gently to let any residual moisture evaporate, which ensures your mash will not be watery.
Use a potato masher or a ricer to crush the potatoes until they reach your desired consistency. While the potatoes are still hot, add the softened butter, the roasted garlic paste, and the mascarpone cheese. Stir gently to combine as the heat from the potatoes melts the dairy components.
Slowly pour in the warm milk or heavy cream while stirring until the potatoes are perfectly creamy and smooth. Season with sea salt and cracked black pepper to taste. Transfer the mixture to a serving bowl and garnish with freshly chopped chives before serving warm.
