3 pounds Yukon Gold potatoes, peeled and cut into uniform chunks
1 large head of garlic
1 tablespoon olive oil
8 ounces mascarpone cheese, room temperature
1/2 cup unsalted butter, softened
1/2 cup heavy cream or whole milk
2 teaspoons sea salt, plus more for the boiling water
1/2 teaspoon freshly cracked black pepper
2 tablespoons fresh chives, finely chopped for garnish
Instructions
Roast the Garlic: Preheat your oven to 400 degrees Fahrenheit. Cut the top off the head of garlic to expose the individual cloves. Place the garlic on a piece of aluminum foil, drizzle with olive oil, and wrap it up tightly. Roast in the oven for about 35 to 40 minutes until the cloves are soft and golden brown. Once cool enough to handle, squeeze the roasted cloves out of their skins into a small bowl and mash them into a smooth paste.
Boil the Potatoes: Place the peeled and chopped potatoes in 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 the heat to medium and simmer for 15 to 20 minutes. The potatoes are ready when they are fork-tender and break apart easily.
Drain and Dry the Potatoes: Drain the potatoes thoroughly in a colander. For the best texture, return the drained potatoes to the warm pot for one or two minutes over very low heat. Shake the pot gently to let any remaining moisture evaporate. This ensures your mashed potatoes are creamy rather than watery.
Mash and Incorporate Aromatics: Use a potato masher or a potato ricer to break down the potatoes until no large lumps remain. While the potatoes are still hot, add the roasted garlic paste, softened butter, and mascarpone cheese. Stir gently until the fats have melted into the potatoes and the mixture begins to look uniform.
Finish with Cream and Seasoning: Slowly pour in the heavy cream or milk while continuing to stir or whip the potatoes to your desired consistency. Season with the sea salt and black pepper. Taste and add more salt if necessary. Transfer the potatoes to a serving bowl and garnish with fresh chives before serving them warm at your Thanksgiving feast.
