Creamy Garlic Mashed Potatoes (Restaurant Style)
Creamy Garlic Mashed Potatoes are simply the epitome of comfort food. Their rich, velvety texture envelops your taste buds, creating a symphony of flavors that dance joyfully with each bite. Infused with roasted garlic, mascarpone, and a touch of sour cream, these potatoes elevate any meal, turning an ordinary dinner into something truly special. Whether you’re hosting a lively dinner party, gathering for a holiday feast, or just craving something warm and satisfying, this recipe fits the bill perfectly.
Table of Contents
Growing up, mashed potatoes were a staple during family gatherings. Everyone had their own touch, but there was something about the creamy, garlicky mash served at my favorite restaurant that left a lasting impression. Since then, I’ve learned to recreate that magic at home, and these Creamy Garlic Mashed Potatoes deliver on all fronts. Easy to whip together in just 50 minutes, they shine brightly in a sea of side dishes, garnering compliments and second helpings from family and friends alike. Don’t be surprised when your guests ask for the recipe!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 40 minutes of cook time, you’ll have this delightful side ready in under an hour.
- Irresistible Flavor: The blend of creamy mascarpone cheese and garlic creates an exquisite, savory flavor profile that’s impossible to resist.
- Eye-Catching Appeal: This mashed potato dish is undeniably eye-catching, perfect for impressing guests or spicing up weeknight dinners.
- Flexible Serving: Ideal for any occasion—whether a holiday gathering, a weekend dinner, or even a cozy movie night, these potatoes fit right in.
- Diet-Friendly Options: Although deliciously rich, with a few tweaks, you can adjust the recipe for various dietary preferences.
Ingredients You’ll Need
3 pounds Yukon Gold potatoes, peeled and quartered: These potatoes are creamy and buttery, perfect for mashing. You can substitute with Russet potatoes for a fluffier texture.
3/4 cup whole milk or milk of choice, lightly warmed: Whole milk ensures a rich consistency, but feel free to use low-fat or dairy alternatives for a lighter option.
1/3 cup sour cream or crème fraîche: This adds a tangy creaminess. For a dairy-free option, try cashew cream or a non-dairy sour cream.
4 tablespoons unsalted butter, plus more for topping: Unsalted butter allows for better control over the seasoning. You can also use olive oil for a different flavor profile.
4 ounces mascarpone cheese: Mascarpone lends an incredibly creamy texture. If unavailable, cream cheese or a mix of ricotta and heavy cream can work well as substitutes.
3 tablespoons Boursin® garlic & fine herbs cheese (optional): This elevates the garlickiness. If you prefer a milder flavor, omit it or use a pinch of garlic powder.
1 tablespoon garlic paste: This ensures a smooth garlic flavor throughout. Freshly minced garlic can also be used—just adjust to taste.
Kosher salt and freshly ground black pepper, to taste: Essential for enhancing all flavors. Don’t be shy to season liberally.
1 tablespoon freshly chopped chives, as garnish (optional): Chives add a pop of color and mild onion flavor, creating a beautiful presentation.
How to Make Creamy Garlic Mashed Potatoes (Restaurant Style)
Prepare the Potatoes: Start by peeling and cutting the 3 pounds of Yukon Gold potatoes into rough quarters. If you prefer a rustic touch, you can leave the skins on—just be sure to wash them thoroughly.
Boil the Potatoes: Place the quartered potatoes into a large Dutch oven or stock pot. Cover them with cool water and sprinkle in a few pinches of kosher salt. Heat over medium-high until the water reaches a simmer, then cook the potatoes for 20-25 minutes or until they are fork-tender.
Drain the Potatoes: Carefully drain the potatoes in a colander. It’s essential to let them sit for a minute in the colander to steam off excess moisture, as drier potatoes yield creamier results.
Rice the Potatoes: Working in batches, add a portion of the potato chunks to a ricer and press them through. This will give you beautifully smooth mashed potatoes. Transfer the riced potatoes back into the warm pot, ensuring they stay heated throughout the mashing process.
Mix in the Creamy Ingredients: Into the warm pot, add 3/4 cup of lightly warmed milk, 1/3 cup of sour cream, 4 tablespoons of unsalted butter, 4 ounces of mascarpone cheese, 3 tablespoons of Boursin cheese (if using), and 1 tablespoon of garlic paste. Stir until everything is thoroughly combined and creamy.
Season to Perfection: Taste your mashed potatoes and season generously with kosher salt and freshly ground black pepper. If needed, add more milk until you reach your desired consistency—remember, it’s all about your preference!
Serve and Garnish: Transfer the creamy garlic mashed potatoes into a large serving bowl. Add a few swashes of melted butter on top, along with a sprinkle of freshly cracked black pepper, and garnish with chopped chives if you’d like. Serve immediately and keep warm until it’s time to enjoy!
Storing & Reheating
To store your Creamy Garlic Mashed Potatoes, let them cool to room temperature before transferring them to an airtight container. They’ll stay fresh in the fridge for up to 3 days. For longer storage, you can freeze them in a sealed container for up to 3 months. When you’re ready to enjoy them again, reheat in the microwave or, preferably, on the stove over low heat. Add a splash of milk as needed to restore their creamy texture.
Chef’s Helpful Tips
- Avoid overmixing the potatoes after adding your creamy ingredients, as this can lead to a gummy texture—stir until just combined.
- Use room temperature butter and cheese for a smoother integration into the potatoes.
- If you’re short on time, you can microwave the potatoes after quartering them, checking for tenderness after 8-10 minutes.
- For extra flavor, consider roasting the garlic before adding it for a deeper, sweeter taste.
- If you find the mashed potatoes too thick, gradually incorporate additional warmed milk until you reach the desired consistency.
- These potatoes can easily be prepared in advance! Just reheat gently and add a little extra milk for creaminess.
These Creamy Garlic Mashed Potatoes will certainly become a staple in your kitchen, boasting a flavor that rivals your favorite restaurant’s version but with the warmth of home cooking. Don’t shy away from experimenting with different cheeses or herbs to find your ideal combination. Everyone loves mashed potatoes, so go ahead and enjoy this indulgent side dish any day of the week. You might even find yourself making them just because!
Recipe FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Yukon Gold potatoes offer a wonderful creamy texture, you can substitute with Russet potatoes for a fluffier consistency. Just note that Russet potatoes may require a bit more milk for the desired creaminess.
How can I make these mashed potatoes dairy-free?
To create a dairy-free version, you can swap the whole milk for unsweetened almond milk or oat milk. For creamy texture, use cashew cream or a vegan sour cream alternative instead of mascarpone and sour cream.
Can I prepare the mashed potatoes in advance?
Yes! You can prepare these mashed potatoes ahead of time. Simply allow them to cool, transfer to an airtight container, and refrigerate. When you’re ready, reheat them on the stove with a splash of milk to regain their creamy texture.
What can I serve with creamy garlic mashed potatoes?
These mashed potatoes pair wonderfully with a variety of dishes. They are perfect alongside roasted meats, savory gravies, or even as a base for hearty stews. Enjoy them with your favorite proteins, and watch everyone come back for seconds!
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📖 Recipe Card
Creamy Garlic Mashed Potatoes (Restaurant Style)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Boiling
- Cuisine: American
Description
Creamy Garlic Mashed Potatoes (Restaurant Style) offer an irresistible blend of yukon gold potatoes, mascarpone, and garlic paste. This simple yet flavorful dish is perfect for dinner or any comfort food craving. Enjoy a taste that’s rich and satisfying with minimal effort!
Ingredients
- 3 pounds yukon gold potatoes, peeled and quartered
- 3/4 cup whole milk or milk of choice, lightly warmed- plus more if needed
- 1/3 cup sour cream or crème fraîche
- 4 tablespoons unsalted butter, plus more for topping
- 4 ounces mascarpone cheese
- 3 tablespoons boursin® garlic & fine herbs cheese- optional
- 1 tablespoon garlic paste
- kosher salt and freshly ground black pepper, to taste
- 1 tablespoon freshly chopped chives, as garnish- optional
Instructions
- Peel and quarter the yukon gold potatoes. If leaving the skin on, wash them beforehand.
- Place the potatoes in a large dutch oven or stock pot, covering them with cool water and sprinkling in kosher salt. Cook over medium-high heat for 20-25 minutes until fork-tender.
- Drain the potatoes in a colander. Work in batches to rice the potatoes, pressing them through a ricer into the warm pot until all are riced.
- Mix in the warmed milk, sour cream, butter, mascarpone, boursin (if using), and garlic paste until fully combined. Season with kosher salt and freshly ground black pepper. Adjust the consistency with more milk if needed.
- Transfer the mashed potatoes to a serving bowl, adding melted butter, freshly ground black pepper, and garnish with chopped chives if desired.
Notes
For creamier potatoes, make sure the butter and other dairy ingredients are at room temperature before mixing.
If you don’t have a ricer, you can use a potato masher, but the texture will be a bit different.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
