Garlic Mashed Potatoes with Mascarpone

Ingredients

1 tsp. salt
8 cloves roasted garlic
1/4 cup unsalted butter
1 cup Miceli’s Mascarpone Cheese
1/4 cup chives, chopped
1/2 cup milk
1/4 cup Miceli’s Grated Parmesan Cheese
salt
pepper

Preparation
Preheat oven to 350°.

Peel and cut each potato into 6 pieces. Place in a large saucepan with 1 teaspoon salt and enough cold water to cover. Bring to a low boil, reduce heat to medium and boil potatoes until tender, about 15 minutes. Drain water then return potatoes to cooking pan.

Mash roasted garlic; set aside in separate dishes: butter, mascarpone and chives. Warm milk in a small saucepan.

Mash potatoes in pan with a potato masher or a fork until texture is completely smooth. Mash in garlic, butter, mascarpone, chives and milk. Taste and adjust seasonings, adding approximately 1 teaspoon each salt and freshly ground pepper. Transfer potatoes to an 8×8 baking dish.

Place baking dish in preheated oven and bake for 30 minutes. Sprinkle with Parmesan, turn oven to broil, place potatoes 4 inches below the broiler and cook until surface is golden, about 5 minutes. Serve immediately.

Tip: To roast garlic, remove one or two of the outer layers of papery skin from the whole head of garlic. Cut off a small amount across the top, exposing just the tops of the cloves. Place garlic bulb cut-end up on a piece of aluminum foil or in a small baking dish. Drizzle olive oil over exposed cloves and cover tightly with aluminum foil. Roast in a 400°oven for one hour. Cool at room temperature and then squeeze each softened clove out of its skin.