Mashed potatoes with cheese and baked garlic

Ingredients:

• 1.1 kg Russet Burbank potatoes (4-5 medium potatoes), peeled and cut into large pieces
• 1 head of garlic
• 1/4 cup olive oil, plus extra for drizzling
• 1 and 1/4 cups grated Parmesan (about 115 g)
• 1 sprig of rosemary + 1 tsp chopped leaves
• 0.5 cups of milk
• 110 g salted butter at room temperature, cut into pieces
• 0.5 tbsp. mascarpone cheese

Preparation:

1. Preheat oven to 190°C (375°F). Trim about 6 mm (0.25 in) from the top of the garlic cloves, place the remaining garlic on foil, and drizzle with olive oil. Wrap in foil, place on a baking sheet, and bake for 50-60 minutes, until the garlic is soft.
2. After the time has passed, spread 1 cup of Parmesan cheese in a thin layer on a baking sheet (place a silicone mat under the cheese if you have one); sprinkle with chopped rosemary. Bake for 5-6 minutes, until the cheese is golden and bubbling. Leave on the baking sheet until completely cool.
3. Meanwhile, rinse the potatoes in cold water to remove excess starch. Transfer the potatoes to a saucepan; cover with cold water by 2.5 cm (1 inch), season generously with salt, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for about 30 minutes, until the potatoes are very tender but still manageable.
4. Let the garlic cool slightly, then unwrap the foil and squeeze the cloves out of their skins into a small saucepan. Add the milk and a sprig of rosemary. Heat over medium heat, stirring occasionally, until the milk is hot but not boiling. Reduce heat to low and let it simmer.
5. Drain the potatoes and return the pan to low heat; cook until the excess water has evaporated, about 2 minutes. Strain the milk mixture into the pan, pressing on the tough parts. Add the butter, olive oil, and 2 teaspoons of salt and mash with a potato masher. Stir in the mascarpone and the remaining 1/4 cup of Parmesan.
6. Transfer the mashed potatoes to a bowl and garnish with crispy Parmesan cheese before serving.