Cheesy Roasted Garlic Mashed Potatoes with Brown Butter


Cheesy Roasted Garlic Mashed Potatoes with Brown Butter

Servings 8


  • 5 pounds Russet or Yukon potatoes, peeled and cut into 2-inch pieces
  • 2 whole heads of garlic
  • 2 teaspoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 3 pinches ground black pepper, divided
  • ¾ cup whole milk
  • ¾ cup heavy cream
  • 12 tablespoons butter, divided
  • 4 sprigs fresh rosemary
  • ½ cup mascarpone or cream cheese
  • ½ cup shredded grated parmesan cheese
  • 2 sprigs of fresh rosemary or sage, optional garnish


Preheat oven to 400°F.

    Cut garlic heads about ½-inch from the top to expose cloves. Place each whole head of garlic on individual flat pieces of foil paper. Season each garlic head with ½ teaspoon of olive oil, ¼ teaspoon of salt, and a pinch of black pepper on top. Wrap foil paper tightly around each garlic, and place both bundles on a small sheet pan. Transfer to the oven and roast until garlic is soft and caramelized, about 40 to 45 minutes. Remove from oven and allow to cool.

    • To infuse the milk, add milk, cream, 12 tablespoons of butter, and fresh rosemary sprigs to a medium saucepan, over medium heat. Simmer for 5 to 6 minutes, just until the butter melts. Turn off the heat, and steep for 15 to 20 minutes. Strain the milk mixture and set aside until ready to use.
    • To make the brown butter, add the butter to a small saucepan over medium heat. Cook until brown, bubbly, and little specks on the bottom of the pan (approximately 5-6 minutes or longer, depending on the stovetop). Set aside until ready to serve.

    Place potatoes in a large heavy pot and cover with water. Add 1 teaspoon of salt and bring to a rapid boil. Cook potatoes until tender, about 15 to 20 minutes.

    • Drain the potatoes and place back in the saucepan. Cover with a dish towel and allow the steam to evaporate any excess water for 5 minutes. Remove the towel, squeeze in the roasted garlic, and in the infused milk mixture. Press through a ricer or mash with a potato masher until creamy and smooth. Add the cream cheese/mascarpone, parmesan cheese, ½ teaspoon salt, a pinch of black pepper, or more to taste, and stir to combine. Cover to keep warm.

    Transfer the mashed potatoes to a large serving bowl, drizzle with the brown butter, and garnish with fresh rosemary or sage, if desired. Serve immediately. Enjoy!

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