Step 1

Roast the garlic at 350˚ in a small ramekin for 40 minutes. Once cool, squeeze the cloves from the head of garlic and mash with a fork in the same ramekin you baked it in.

Step 2

In a microwave proof measuring cup or in a small saucepan, heat the milk, heavy cream, butter and thyme together until the butter is melted and there are small bubbles in the milk.

Step 3

Peel and dice potatoes. Place in a large stockpot covered with cold water.

Step 4

Bring to a boil. Salt the water generously. and simmer until the potatoes are fork tender, about 10 minutes.

Step 5

Drain the potatoes in a colander and return to the stockpot over low heat. Toss the potatoes until completely dry. Remove from the heat.

Step 6

In batches, rice the potatoes through a potato ricer into the stockpot using the smallest disc if applicable.

Step 7

Stir in the mascarpone cheese completely along with the roasted garlic paste. Next, add the hot milk and butter mixture. Season with salt, pepper and nutmeg, if using, to taste. Sprinkle with chives and parmesan to serve.