5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 whole heads of garlic
1 tablespoon olive oil
8 ounces mascarpone cheese, at room temperature
1/2 cup unsalted butter, softened
1 cup whole milk, warmed
2 teaspoons kosher salt, plus more for the boiling water
1/2 teaspoon ground black pepper
2 tablespoons fresh chives, finely chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. Slice the tops off the garlic heads to expose the cloves, place them on a piece of aluminum foil, and drizzle with olive oil. Wrap the foil tightly and roast for about 45 to 50 minutes until the cloves are golden brown and soft. Once cool enough to handle, squeeze the roasted cloves out of their skins and mash them into a smooth paste using a fork.
Place the peeled and chopped 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 break apart easily.
While the potatoes are boiling, combine the milk and butter in a small saucepan over low heat. Warm them until the butter is completely melted. It is important to use warm liquids when mashing to ensure the potatoes stay hot and absorb the moisture properly without becoming gummy.
Drain the cooked potatoes thoroughly and return them to the warm pot. Use a potato masher or a ricer to break them down to your desired consistency. Stir in the roasted garlic paste, the room-temperature mascarpone cheese, and the warm milk and butter mixture. Stir gently until everything is fully incorporated and the mixture is silky and smooth.
Taste the potatoes and add the salt and black pepper. Stir one last time to distribute the seasoning. Transfer the potatoes to a warm serving bowl and garnish with fresh chives before bringing them to the Thanksgiving table.
