I adore these flavorful mashed potatoes. What makes them unique? The cooked starchy potatoes are pureed along with whole, roasted garlic cloves, a touch of buttermilk, and creamy Italian mascarpone cheese. That’s right; the lightly sweetened cream cheese-relative from Italy that is the star of tiramisu. The addition of the mascarpone gives a smooth richness to the potatoes that would work equally as well with crème fraiche if you had that on hand instead. These decadent potatoes really do pack in the flavor and creaminess that we all look for in a big fork full of mashed potatoes.
(To view this recipe, click on the blue title of the blog post above*)
Creamy Mascarpone & Roast Garlic Mashed Potatoes
Ingredients:
- 3 Russset potatoes, peeled and cut into large chunks
- Salt and pepper
- ½ cup mascarpone cheese, room temperature
- 1 head of roasted garlic, individual cloves peeled and separated
- ½ cup low-fat buttermilk
- Fresh chives, for garnish
Directions:
- Place the peeled and cut potatoes in a large pot of salted water. Bring to a boil and simmer for 12-15 minutes, or until tender when pierced with a knife. Drain and place the cooked potatoes in the bowl of a food processor. (Save at least 1 cup of the cooking water in case you need to thin out the mashed potatoes*)
- Add the mascarpone, buttermilk, and roasted garlic cloves into the processor as well. Pulse until smooth and pureed completely. Add in salt and pepper to taste, serve warm with snipped chives.
- (If your potatoes need a touch more liquid, add in some of the warm cooking liquid from the pot of boiled potatoes*)
Tagged: buttermilk, fresh chives, garlic mashed potatoes, mascarpone, mascarpone cheese, mashed potatoes, potatoes, roasted garlic, Russet potato, side dish, vegetarian
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