“The next time I have meat and mashed potatoes, I think I’ll put a very large blob of potatoes on my plate with just a little piece of meat.  And if someone asks me why I didn’t get more meat, I’ll just say ‘Oh, you mean this?’ and pull out a big piece of meat from inside the blob of potatoes, where I’ve hidden it.  Good magic trick, huh?” -Jack Handey, American author and humorist

My Father’s recipes own a large portion of real estate in my culinary heart.  He is hands down the most direct influence of my love of food and drink (and science fiction, and music, and video games, and books, and…..most things that make me, well, me.)  He’s pretty much the reason this site exists.  In light of that, I proudly present a recipe of his that remains one of my sister & I’s favorites.  I’m not sure how faithful I’m being to his version, as he taught it to me in person, and by doing, rather than writing it down.  I hope I’ve done it justice.  If you’ve ever had Thanksgiving Dinner at my house, then you have tasted these mashed potatoes.  They’re wonderful, and I make them every single year during the holidays.  I’ve made them again here for my readers to enjoy.

Everyone, of course, loves mashed potatoes.  There are countless versions out there, but what I love about my Dad’s version is that the nuances of flavor are so subtle.  The ingredients add to the classic mashed potato goodness, they don’t steal the show or change the concept of “mashed potato” into some other dish that should have a different name.  Mascarpone imparts a lovely creaminess to the dish without contributing much of a cheesy flavor.  And because roasting garlic significantly mellows the flavor of it and sweetens it, you get a much more subdued garlic than your usual, aggro, breath-destroying, vampire-prevention garlic.  You can still pour gravy over these bad boys, or butter, or, you know, get all Randy-from-”A Christmas Story” about it.  They’re still yummy, comforting, awesome mashed potatoes, even with the fancy-schmancy add-ons.  Promise.

Ingredients:

2 large, starchy potatoes such as Idaho or Russet, washed, peeled, cut into large chunks (roughly 1 1/2″ in size), and reserved in enough cold water to cover them completely

1/2 head of garlic (simply cut a head of garlic in 1/2 and leave intact)

1/3 cup mascarpone cheese

Roughly 1/2 cup milk (we used 2%)

1 tbsp. butter

1 tbsp. finely chopped flat-leaf parsley

Extra virgin olive oil

Kosher salt & freshly ground black pepper

Instructions:

1.  Preheat oven to 375º.

2.  Fill a saucepan with cold water and add the potato chunks.  You should have at least 1 1/2″ or so between the top of the water and the top of the pot, and the potatoes should be completely covered with water.  Put the pot of cold water and potatoes on the stove over medium-high heat and bring to a boil.

3.  Meanwhile, take a sheet of aluminum foil from the roll that is roughly a square in size.  Lift the sides up so that it forms a bowl shape.  Place 1/2 garlic clove in the center, season with salt and pepper, and drizzle with olive oil.  Close the foil around the garlic and twist tightly closed. Place foil package in the oven directly on the rack, and roast for about 20 minutes.  When ready, remove garlic from foil (be careful, it’s hot!), and let cool.  Working over a bowl, you should be able to just squeeze the roasted cloves out of the skin with your hands.  Reserve the roasted cloves.

4.  Boil potatoes until you can insert a fork into the potato with ease (about 10 minutes or so).  Drain potatoes in a colander, put back in the hot pot, and put back on the same burner that you used but do not turn the flame on.  The dry heat will help the potatoes to air dry quickly.  Using a potato masher (I love the Oxo one – it’s great for guacamole too!), mash the potatoes quickly just until all of the chunks disappear.  Add the butter and 1/4 cup of milk and incorporate with the masher.  Continue to add milk, a little bit at a time, until consistency is just a bit less creamy than you would usually like.

5.  Add mascarpone cheese, roasted garlic cloves, and parsley, and again incorporate with masher.  Season to taste with salt and pepper, and serve hot.

Yield: About 4 good servings of mashies, or 2 if you’re like me and you go back for seconds…..and thirds