Now it’s time to talk about the potatoes! Mashed potatoes are such a huge part of comfort and I think comfort is what make Thanksgiving so special… or maybe it just the full feeling from the potatoes that makes us so happy…I’ll leave that up to you to decide. This recipe really jumped out at me because of the mascarpone cheese that you add. I’ve always heard about adding sour cream and other stuff like that to make them moist but this is the first time I’ve heard about trying this. So I’m giving it a go!
3 pounds Idaho potatoes, peeled and cut into large cubes
1 1/2 cups whole milk
6 cloves roasted garlic cloves, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper
Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a foodmill (If you have one if not, mix on low speed with a mixer) set over a large bowl. While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan then bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper.