Mashed Potatoes with Roasted Garlic and Mascarpone Cheese

• 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

1. Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt.
2. Bring to a boil over high heat and cook until tender.
3. Drain well and run through a food mill set over a large bowl.
4. While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat.
5. Stir the milk mixture into the potatoes until combined.
6. Fold in the mascarpone and season well with salt and pepper.
7. Keep warm over in a bain marie or double boiler until serving.

potatoes, kosher salt, milk, garlic, butter, mascarpone cheese, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/bobby-flay/mashed-potatoes-with-roasted-garlic-and-mascarpone-cheese-recipe.html (may not work)