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Friday, August 23, 2013

Roasted Garlic Mascarpone Mashed Potatoes

Sometimes, I just want mashed potatoes. Add in roasted garlic and mascarpone cheese and I'm all the more interested. I made these to accompany Julia Child's Roasted Chicken, and they were fantastic.


However, when I went to make them, I realized that I didn't have the hour to roast the garlic. Luckily, my America's Test Kitchen cookbook provided an alternative. I ended up putting the individual cloves, in their skins, in a dry skillet over low heat for about 15-20 minutes, turning them occasionally, and ended up with perfectly roasted garlic. It's a slightly different flavor than traditional roasted garlic, but just as good.





Mashed Potatoes with Roasted Garlic and Mascarpone Cheese
Recipe by Bobby Flay


INGREDIENTS
3 lbs russet potatoes, peeled & cut into large chunks
Kosher salt
1 1/2 cups whole milk
6 cloves roasted garlic, pureed
1/2 stick butter
8 oz mascarpone cheese
freshly ground black pepper


DIRECTIONS
Place the potatoes in a big pot and cover them with cold water. Add some salt. Bring to a boil and cook until potatoes are tender.


Meanwhile, combine the milk, butter, and pureed garlic over low heat.


Drain the potatoes and give them a rough smash. Add the warm milk mixture gradually and smash as you go along.


Stir in the mascarpone cheese and season with salt & pepper, to taste.



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