Roasted Garlic Mascarpone Mashed Potatoes

Roasted Garlic Mascarpone Mashed Potatoes take the classic side dish to epic new heights. You won’t be able to resist their rich, roasted garlic flavor and crave-worthy creaminess. Perfect for holiday dinners or to pair with your favorite protein.

Mashed potatoes are a Thanksgiving essential and one of the most comforting side dishes of all time.

Everyone seems to have a favorite way of making mashed potatoes. Or their own special “twist” to give them personal flair.

Being Italian, it only makes sense for my personal touch to include sweet, creamy mascarpone cheese. Not only is it delicious, but it’s a great stand-in for the usual loads of butter that most classic recipes call for.

How to Make Roasted Garlic Mashed Potatoes

Rich, garlicky, and peppered with fresh herbs, these luscious, creamy mashed potatoes are the stuff dreams are made of.

And, with the lighter spin this recipe offers, you can let them be the trusty side dish you can turn to any night of the week.

The Ingredients

• Yukon Gold Potatoes: I know that many mashed potato enthusiasts argue that russet potatoes are best, however I’m a Yukon Gold fan all the way. While they tend to make a more dense mashed potato, you can’t beat their buttery flavor and creamy texture. 
• Mascarpone Cheese: The wildcard ingredient in this recipe, mascarpone is a soft Italian cream cheese. It’s mildly sweet with a velvety texture and unctuous mouthfeel.
• Garlic: Roasting garlic to sweet, caramelized perfection gives it a deep, rich flavor while also making it much less pungent. I can’t describe how aromatic and delicious it is, but it’s truly the perfect match for both potatoes and mascarpone.
• Milk: I always use whole cow’s milk in my mashed potatoes, however you can certainly use a lighter milk or plain plant-based milk.
• Herbs: A handful of fresh chives brings these potatoes to life. You can also use fresh thyme for a more savory, earthy finish.
• Fine sea salt: Potatoes can handle quite a bit of salt, which helps their flavors shine. Note: If you only have iodized table salt on hand, its flavor is different and stronger so you will need to use a bit less.

The Directions

Step 1: Roast the Garlic

• Preheat oven to 400ºF.
• Trim the top ¼ inch off the top of each garlic bulb.
• Place the garlic cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. 
• Wrap the garlic in the foil and roast for 45 to 60 minutes, or until the cloves are deeply golden brown and tender.

Step 2: Cut the Potatoes

Feel free to peel (or partially peel) your potatoes or leave the skins on. (The skins hold extra nutrients and fiber!)

Next, cut the potatoes into evenly-sized chunks, about 1 to 2 inches thick. Transfer potatoes to a large stockpot full of cold water, and season generously with salt. (Make sure there is enough cold water in the pot so that the water line sits about 1 inch above the potatoes.)

• Pro tip: If you are prepping ingredients for a big meal ahead of time, the potatoes can chill in the cold water for up to 4 hours before being boiled. Just toss in a few ice cubes to ensure the water stays chilled.

Step 3: Boil the Potatoes

Turn burner to high heat and bring the water to a boil. Boil the potatoes for about 15 to 20 minutes, until the potatoes can be easily pierced with a knife. Drain potatoes in a colander.

Step 4: Prepare Mascarpone Mixture

Once the garlic bulbs are cool enough to handle, squeeze cloves out of garlic skin.

In a small saucepan, combine garlic cloves, mascarpone cheese, milk, and remaining salt. Heat over medium, whisking to combine, until the mixture is warm. (Do not boil or you run the risk of the milk curdling.)

Step 5: Mash Potatoes

Use your preferred method to thoroughly mash the potatoes. Return mashed potatoes to stockpot.

I typically use this OXO Potato Masher, which produces a slightly chunkier mashed potato. Alternatively, this Smooth Potato Masher will produce a smoother, creamier result.

Step 5: Stir Everything Together

Pour milk mixture over mashed potatoes and stir well to combine. Season with extra salt, if needed. Transfer garlic mashed potatoes to a serving bowl with and garnish with chopped chives or thyme, and black pepper. 

Notes

• Make-Ahead: Roast the garlic up to 2 days and refrigerate in an airtight container.
• Store: Transfer leftover mashed potatoes to an airtight container and refrigerate for up 4 days.
• Reheat: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.

Conclusion

These Roasted Garlic Mascarpone Mashed Potatoes are the definition of comfort and sophistication in one bowl. Every bite offers creamy richness, mellow garlic sweetness, and a buttery finish that feels both familiar and indulgent.

Whether you’re serving them as a show-stopping side for a festive feast or a simple weekday dinner, this recipe is guaranteed to impress — proving that mashed potatoes can be as elegant as they are comforting.

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