3 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 large head of garlic
1 tablespoon olive oil
1/2 cup mascarpone cheese, room temperature
1/2 cup unsalted butter, softened
1/2 cup whole milk, warmed
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons fresh chives, finely chopped
Instructions
Preheat your oven to 400 degrees Fahrenheit. Slice the top off the head of garlic to expose the cloves, place it on a piece of aluminum foil, and drizzle with olive oil. Wrap the garlic tightly and roast 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.
Place the cubed 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 about 15 to 20 minutes. The potatoes are ready when they are fork-tender and slide off a knife easily.
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 low heat. Shake the pot gently to allow any excess moisture to evaporate, which ensures your mash will be creamy rather than watery.
Using a potato ricer or a hand masher, break down the potatoes until they are smooth. While the potatoes are still hot, stir in the softened butter and the roasted garlic paste. Gradually pour in the warmed milk, stirring constantly until the potatoes have reached your desired consistency.
Once the potatoes are smooth and buttery, gently fold in the room temperature mascarpone cheese. Stir until just combined to avoid overworking the starches. Season with kosher salt and black pepper to taste. Transfer to a serving bowl and garnish with chopped fresh chives before serving at your Thanksgiving table.
