Get a large pot of water on the stove, then add the peeled Yukon gold potatoes and a big pinch of salt to it. Bring the pot to a boil and let the potatoes cook until tender for about 20-25 minutes.

When they are done, drain them and let them cool just enough to handle for a couple of minutes. While they cool combine the milk, butter and mascarpone in a microwave safe bowl. Microwave the mixture for a minute and 15 seconds.

Take the slightly cooled potatoes and put them all through a potato ricer or food mill right back into the pot they cooked in. Pour the hot milk, butter and mascarpone mixture over it and add the roasted garlic cloves. Lightly mash the garlic cloves into the potatoes, they should just melt right in. Then give it all a big stir until the potatoes are fluffy and creamy. Taste for salt and add another pinch or two until it is to your taste.

Scoop the mashed potatoes into a big serving bowl, then top it with a pat of butter and a big sprinkle of chopped herbs (whatever you have on hand from cooking the rest of Thanksgiving dinner). Serve immediately!