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Categories:Viewed: 63 - Published at: 9 years ago
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
Method
- 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.
