sometimes I use roasted garlic instead... MASHED POTATOES WITH GARLIC and MASCARPONE

1/2 cup (or more) whole milk 12 garlic cloves, coarsely chopped (about 1/2 cup)

3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces 3/4 cup mascarpone cheese* (about 6 ounces)(see note below)

Combine 1/2 cup 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 1/4 cupfuls if dry.) (I may add some butter, too!)

*Italian cream cheese; sold at many supermarkets and at Italian markets. If unavailable, blend 3/4 cup cream cheese with 3 tablespoons whipping cream and 1 1/2 tablespoons sour cream.

Makes 8 servings.