The Ultimate Mashed Potatoes

1 kg potatoes, peeled and cut into even sized chunks of roughly an inch or so
2 large cloves of garlic, minced
salt
6 tbsp butter
1 cup cream
250g mascarpone
handful of goat cheese
twig of fresh rosemary

Place potatoes into large pot of cold water, covering about an inch above the potatoes. Add the garlic and 1 tbsp of salt and boil until a knife goes in easily with almost no resistance (about 10-12 mins after brought to a boil). Carefully drain out the water and pan-dry the potatoes: place back on low heat and carefully shake the pot for a minute or so until all remaining water has evaporated.

Meanwhile warm the butter and rosemary in a small saucepan, infusing the butter with the rosemary flavor. add a dash of salt and a crushed clove of garlic. Don’t burn the butter, just leave it on low heat for 5 minutes or so, and strain it before use. In a separate sauce pan you can lightly warm the marcarpone and cream.

Then mash the potatoes to desired consistency. Pour in half the butter and fold it in. Repeat with remaining butter, and then goat cheese and mascarpone and cream.

Taste and season if necessary.