Lunch: Mashed Potatoes with Roasted Garlic and Mascarpone Cheese
Ingredients
3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
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
Instructions
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 food mill set over a large bowl.
While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and 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. Keep warm over in a bain marie or double boiler until serving.
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Nutrition Facts
Serving Size: 0
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |