Mashed potatoes w/mascarpone cheese & roasted

4 Servings

Ingredients

Quantity Ingredient
4 Idaho potatoes; peeled and cut into 1-inch pieces
2 tablespoons Mascarpone cheese
3 smalls Garlic cloves; roasted, peeled and finely chopped
1 tablespoon Unsalted butter
½ cup Heavy cream; warmed
¼ teaspoon Kosher salt; or to taste
1 dash White pepper; or to taste
4 teaspoons Basil-infused oil

Directions

Serve with Grilled Balsamic Veal Chops and Balsamic Ratatouille 1. In a saucepan, place potatoes in enough cold water to cover them.

Bring to a simmer, then cook until soft, about 30 minutes. Drain.

2. Mash potatoes (a mixer works best). Add cheese, garlic, butter and cream; mix at medium speed until combined. Season with salt and white pepper.

3. Spoon onto individual plates. Drizzle 1 teaspoon basil-infused oil over each serving.

Served at the Chicago 1996 Democratic National Convention.

Source: Chicago Sun Times, August 21, 1996

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