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Friday, December 28, 2012

Mascarpone Mashed Potatoes w/Roasted Garlic and Chives

This is another recipe that came to me from Ziplist. It's a great holiday side, but really can be prepared any time of the year. The great thing about this recipe is that you can prepare it the day before and reheat it in the oven. The potatoes are so light and fluffy and the chives and roasted garlic give them some nice flavor. You won't be disappointed in this recipe. I adapted this recipe from

Mascarpone Mashed Potatoes w/ Roasted Garlic and Chives

3 lbs russet potatoes, peeled, cut in chunks
2 dried bay leaves
1 cup whole milk
1/4 chicken broth
8 oz container mascarpone cheese, room temperature
3 Tbsp butter, melted
1 head roasted garlic
1/2 tsp pepper, or more to taste
kosher salt, to taste
1/2 bunch of chives (1/2 inch diameter), snipped

Add potatoes to stock pot with water. Add bay leaves and 1 teaspoon salt. bring to boil, lower to simmer and cook until very tender, 20 -30 minutes.
While potatoes cook, whisk together milk, broth, mascarpone and butter in a large oven safe bowl. Stir in pepper.
Once potatoes are cooked, drain water and discard bay leaves. Press potatoes through a potato ricer into bowl with mascarpone mixture. Press roasted garlic through ricer. Stir mixture to combine. Taste for seasonings and add more if desired.
Bake covered with foil at 350 degrees until heated through. Stir in chives and serve.
May be prepared ahead of time and stored in refrigerator overnight.

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