These Roasted Garlic, Asiago & Browned Butter Mashed Potatoes are the real deal. Here's the recipe in case you're looking for an easy way to gussy up traditional mashed potatoes this Thanksgiving: Ingredients • 2 pounds Yukon Gold potatoes, peeled and quartered (or halved for smaller potatoes) • 6 tablespoons unsalted butter, cubed • 1 head of garlic, roasted • ¼ cup whole milk • ½ cup Asiago, shredded, plus more for garnish • Salt to taste Instructions 1. Fill a large saucepan with water. Add potatoes, making sure they are completely submerged, and bring to a boil. 2. Reduce heat to a simmer and cook for about 15 minutes, or until easily pierced with a fork. 3. Drain potatoes and pass through a potato ricer back into the pot or into a large bowl (or mash with a potato masher). 4. Melt butter in a small skillet on low heat until browned, taking care not to burn. Remove from heat and set aside. 5. Remove the roasted garlic cloves from their skins and mash into a pulp using a fork or the flat surface of a knife. 6. Stir 4 tablespoons of browned butter, roasted garlic and Asiago into potatoes and mix until completely combined. Add the milk and salt and mix once more. Transfer to a serving bowl drizzle liberally with remaining browned butter and top with additional Asiago.