Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These garlic mashed potatoes with mascarpone and caramelised leeks offer a sophisticated twist on a classic vegetarian side dish. By simmering whole garlic cloves in milk and blending them directly into the potatoes, you achieve a mellow, sweet fragrance that avoids any harshness. The addition of Italian mascarpone creates an incredibly velvety texture, making this recipe feel far more indulgent than your everyday mash.
Ideal for a Sunday roast or a festive dinner party, this dish is as practical as it is delicious. The buttery leeks can be prepared a day in advance, while the potatoes themselves are easily reheated with an extra splash of milk. This comforting, homemade side pairs beautifully with roasted root vegetables or a savoury nut roast, providing a luxurious focal point for any vegetarian spread.
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Ingredients for Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks
45ml butter
4 medium leeks (white and pale green parts only), halved lengthwise, rinsed, chopped (about 1200ml )
120ml (or more) whole milk
12 garlic cloves, coarsely chopped (about 120ml )
1.7kg russet potatoes, peeled, cut into 1-inch pieces
90g mascarpone cheese* (about 170g )
How to make Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks
Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
Combine 120ml milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft, about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture to paste. Set aside.
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes to same pot; mash until almost smooth. Add mascarpone and milk-garlic mixture; mash until smooth. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring and thinning with milk by 60ml fuls if dry.) Top with leeks.
*Italian cream cheese; sold at many supermarkets and at Italian markets. If unavailable, blend 180ml cream cheese with 45ml whipping cream and 1 1/2 tablespoons soured cream.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
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UK recipe editors
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UK recipe editors
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