1 tsp. salt
8 cloves roasted garlic
1/4 cup unsalted butter
1 cup Miceli's Mascarpone Cheese
1/4 cup chives, chopped
1/2 cup milk
1/4 cup Miceli's Grated Parmesan Cheese
Preheat oven to 350°.
Peel and cut each potato into 6 pieces. Place in a large saucepan with 1 teaspoon salt and enough cold water to cover. Bring to a low boil, reduce heat to medium and boil potatoes until tender, about 15 minutes. Drain water then return potatoes to cooking pan.
Mash roasted garlic; set aside in separate dishes: butter, mascarpone and chives. Warm milk in a small saucepan.
Mash potatoes in pan with a potato masher or a fork until texture is completely smooth. Mash in garlic, butter, mascarpone, chives and milk. Taste and adjust seasonings, adding approximately 1 teaspoon each salt and freshly ground pepper. Transfer potatoes to an 8x8 baking dish.
Place baking dish in preheated oven and bake for 30 minutes. Sprinkle with Parmesan, turn oven to broil, place potatoes 4 inches below the broiler and cook until surface is golden, about 5 minutes. Serve immediately.
Tip: To roast garlic, remove one or two of the outer layers of papery skin from the whole head of garlic. Cut off a small amount across the top, exposing just the tops of the cloves. Place garlic bulb cut-end up on a piece of aluminum foil or in a small baking dish. Drizzle olive oil over exposed cloves and cover tightly with aluminum foil. Roast in a 400°oven for one hour. Cool at room temperature and then squeeze each softened clove out of its skin.