Time: 45 min.
Complexity: easily
Servings: 8 - 10

Mashed potatoes turn out very airy and smooth if you strain them through a mashed potato sieve. For an even more creamy, add a whole package of mascarpone cheese and a mixture of milk and butter infused with roasted garlic. Unlike raw garlic, roasted garlic imparts a less pungent and more pleasant flavor and aroma to the potatoes. Roast the potatoes first, whole, unpeeled, with only the tops cut off, then squeeze the cloves out of the skins and mash.

Ingredients:

• 1.3 kg potatoes, peeled and cut into large cubes
• 1.5 cups whole milk
• 6 cloves roasted garlic, crushed to a paste
• 55 g butter
• 240 gr. mascarpone cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, mascarpone cheese, milk, garlic

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Preparation:

Step 1
• Place the potatoes in a large saucepan, cover with cold water, and add 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain and press the potatoes through a sieve set over a large bowl.
Step 2
• 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. Then stir in the mascarpone and season with salt. Keep the puree warm in a double boiler or steamer until serving. Place the puree on each person's plate, sprinkle with ground pepper, and place a small bowl next to it. meatloaf.

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