Roasted Garlic Mascarpone Mashed Potatoes

Why You’ll Love This Recipe

I love how this recipe takes classic mashed potatoes and gives them an upscale twist with just a few simple additions. The roasted garlic adds complexity and warmth, while the mascarpone cheese creates a silky, slightly tangy texture that’s hard to resist. These mashed potatoes are easy to make in large batches, can be prepped ahead of time, and pair beautifully with everything from roasted meats to vegetarian mains.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 lbs. Yukon Gold potatoes, peeled, partially peeled, or scrubbed (I prefer partially peeled)

• 2 whole bulbs garlic

• 1 Tbsp. extra-virgin olive oil

• 1/2 cup mascarpone cheese

• 3/4 cup whole milk

• 3 Tbsp. butter

• Fine sea salt

• Fresh chopped chives or thyme leaves, for garnish

• Cracked black pepper, for garnish

Directions

1. Roast the Garlic:
   I start by preheating the oven to 400ºF. I trim about 1/4 inch off the top of each garlic bulb to expose the cloves, then place the bulbs cut-side up on a piece of foil. I drizzle with olive oil, sprinkle with sea salt, wrap them in foil, and roast for 45 to 60 minutes until the cloves are soft and golden.

2. Prepare the Potatoes:
   While the garlic roasts, I cut the potatoes into 1- to 2-inch chunks and place them in a large pot of cold, salted water—enough to cover the potatoes by at least an inch. I bring it to a boil over high heat and cook for 15 to 20 minutes, until the potatoes are fork-tender. Then I drain them and shake off any excess water.

3. Warm the Milk Mixture:
   Once the garlic is cool enough to handle, I squeeze the cloves out of the skins. I add the roasted garlic to a saucepan along with the mascarpone, milk, butter, and sea salt. I gently heat the mixture over medium heat, whisking until smooth and warm—being careful not to let it boil.

4. Mash the Potatoes:
   I return the drained potatoes to the pot and mash them to my preferred consistency. I like a rustic, slightly chunky texture, but I can mash them smoother if I want a creamier result.

5. Combine and Finish:
   I pour the warm garlic-mascarpone mixture over the mashed potatoes and stir until fully incorporated. I like to mash the garlic in a bit more while mixing to spread its flavor throughout. Then I transfer the potatoes to a serving bowl and finish with chopped chives or thyme and a sprinkle of cracked black pepper.

Servings and timing

This recipe makes 8 to 10 servings—plenty for a holiday dinner or a hearty family meal.

• Prep Time: 30 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 30 minutes

Variations

• I’ve used roasted shallots or caramelized onions in place of garlic for a different depth of flavor.

• For extra tang, I mix in a little Greek yogurt or sour cream with the mascarpone.

• If I want a richer version, I swap whole milk for half-and-half or heavy cream.

• I sometimes fold in grated Parmesan or sharp cheddar for an extra cheesy twist.

• For herb lovers, I infuse the milk with rosemary or sage before mixing it into the potatoes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm the potatoes on the stove or in the microwave, stirring in a splash of milk to bring back their creaminess.

FAQs

Can I make these mashed potatoes ahead of time?

Yes! I often roast the garlic and mash the potatoes earlier in the day. I reheat them gently on the stove or in the oven with a bit of extra milk before serving.

What’s the best potato for this recipe?

I stick with Yukon Gold potatoes because they’re naturally creamy and flavorful, but Russets work if I want a fluffier texture.

Can I substitute mascarpone?

If I don’t have mascarpone, I’ve used cream cheese or ricotta in a pinch. The texture changes slightly, but it’s still delicious.

Do I need to peel the potatoes?

Not necessarily. I like them partially peeled for texture and a bit of color, but I’ve made them fully peeled or skin-on depending on my mood.

Can I freeze leftovers?

Mashed potatoes with dairy don’t always freeze well—they can separate when thawed. I prefer storing them in the fridge and using them within a few days.

Conclusion

Roasted Garlic Mascarpone Mashed Potatoes are a step up from the usual side dish, with creamy richness and deep, roasted flavor that I find absolutely irresistible. They’re easy enough to make for a family dinner and special enough to steal the show at a holiday feast. Whether I serve them with turkey, beef, or a plant-based main, they always leave a lasting impression—and zero leftovers.

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