2 heads garlic, tops removed and cut crosswise
Olive oil, for drizzling
4 lbs Yukon Gold potatoes, peeled
2 tbsp salt, plus more to taste
¼ cup mascarpone cheese or dairy-free cream cheese
2 cups unflavored dairy or dairy-free milk of choice
Freshly ground black pepper, to taste
Instructions
1. Preheat oven to 375°F.
2. Place each garlic head on a piece of foil, cut side up. Drizzle generously with olive oil and wrap tightly.
3. Place wrapped garlic heads in a baking dish and roast for 1 hour to 1 hour 20 minutes, or until the cloves are soft and golden.
4. Unwrap and let cool while preparing the potatoes.
5. Add peeled potatoes to a large pot with 2 tablespoons salt. Cover with water by at least 2 inches.
6. Bring to a boil over medium heat.
7. Once boiling, remove the lid and continue cooking until potatoes are fork-tender, about 15 minutes.
8. Drain well and return potatoes to the pot to steam dry for a few minutes.
9. Squeeze roasted garlic cloves from their skins.
10. Using a potato ricer or food mill, mash potatoes and roasted garlic until smooth. (A potato masher can be used, but the texture will be more rustic.)
11. Return the potatoes to the pot over the lowest heat setting.
12. Stir in mascarpone (or dairy-free cream cheese) and milk. Mix until smooth and creamy.
13. Taste and adjust seasoning with salt and freshly ground black pepper. Serve warm
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Dining and Cooking