Creamy garlic mashed potatoes are something special; imagine a dish that not only warms the soul but also brings everyone around the dinner table. These mashed potatoes are the embodiment of comfort—creaminess from mascarpone and butter pairs beautifully with a hint of garlic, creating a flavor that dances on your taste buds. When you serve them, you’ll see smiles all around as they complement any meal effortlessly, whether it’s a weeknight dinner or a festive gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Garlic Mashed Potatoes (Restaurant Style)
Storing & Reheating
Chef’s Helpful Tips
Creamy Garlic Mashed Potatoes (Restaurant Style)

Creamy Garlic Mashed Potatoes (Restaurant Style)

I first came across this recipe on a chilly evening, craving something rich and satisfying. I knew I wanted to recreate that restaurant-style experience at home. The method may feel a bit refined, but trust me, it’s quite straightforward! You’ll find that the delightful combination of ingredients sets these creamy garlic mashed potatoes apart, making it the best choice for any table. Trust me, once you try these, you’ll never go back to the store-bought kind!

Why You’ll Love This Recipe

Simple & Quick: Takes just 10 minutes to prep and about 40 minutes to cook!
Irresistible Flavor: The creamy texture combined with garlic creates a heavenly taste.
Eye-Catching Appeal: These mashed potatoes look spectacular with their creamy finish and garnish.
Flexible Serving: Perfect for family dinners, holiday feasts, or even a tasty addition to brunch.
Diet-Friendly Options: Easily tweak for gluten-free or dairy-free diets!

Ingredients You’ll Need

3 pounds yukon gold potatoes, peeled and quartered: Creamy and buttery, they’re perfect for mashing. You can use Russet potatoes, but Yukon Gold gives a smoother texture and richer flavor.
3/4 cup whole milk or milk of choice, lightly warmed: Warm milk helps in achieving that dreamy consistency. Almond or oat milk can be substitutes if you’re looking for dairy-free options.
1/3 cup sour cream or crème fraîche: Adds a tangy flavor that elevates the dish. Greek yogurt can be a lighter alternative.
4 tablespoons unsalted butter, plus more for topping: The key to rich flavor; use softened butter for easy incorporation.
4 ounces mascarpone cheese: This beautiful cheese adds an unmatched creaminess. If unavailable, try using cream cheese or additional sour cream as substitutes.
3 tablespoons Boursin® garlic & fine herbs cheese (optional): For those who love an extra herbal kick; it’s not necessary but adds a wonderful depth.
1 tablespoon garlic paste: This ensures an even distribution of garlic flavor throughout the potatoes. Fresh minced garlic can also be used; just adjust to your taste.
Kosher salt and freshly ground black pepper, to taste: Essential for seasoning; always go for the freshest grind for maximum flavor.
1 tablespoon freshly chopped chives, as garnish (optional): This adds a beautiful pop of color and a slight onion flavor that complements the dish.

How to Make Creamy Garlic Mashed Potatoes (Restaurant Style)

Prep the Potatoes: Peel and cut the potatoes into rough quarters. If you prefer the rustic touch, leave the skins on but ensure they are washed thoroughly.

Cook the Potatoes: Place the potatoes in a large Dutch oven or stockpot, covering them with cool water. Sprinkle in some kosher salt and turn the heat to medium-high. Cook for about 20-25 minutes or until fork-tender—look for that soft texture that makes mashing easy.

Drain and Ricer: Once the potatoes are tender, drain them in a colander. You can use a potato ricer for a silky consistency. Work in batches, ricing a little at a time and transferring the riced potatoes back into the warm pot. This technique is essential for achieving that creamy texture.

Combine Ingredients: With all the potatoes in the pot, add the warmed milk, sour cream, the 4 tablespoons of unsalted butter, mascarpone cheese, Boursin cheese (if using), and garlic paste. Stir gently until everything is well combined; the heat from the potatoes will help melt the butter and cheese beautifully.

Season to Taste: After mixing, season your mashed potatoes with kosher salt and a dash of freshly ground black pepper. This is your moment to tailor the flavor! If they feel too thick or you want a little more creaminess, drizzle in more warmed milk until you achieve your desired consistency.

Serve: Transfer the creamy mashed potatoes into a large serving bowl. Swirl in a little extra melted butter on top, sprinkle cracks of black pepper, and if desired, garnish with fresh chives. Relish the joy that comes with serving these beauties—your guests will definitely come back for more!

Storing & Reheating

Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a heavy-duty freezer bag, ensuring as much air as possible is removed, and they can last up to 3 months. When you’re ready to enjoy them again, simply thaw in the fridge overnight and reheat gently in the microwave or on the stove over medium-low, adding a splash of milk to restore their creamy texture.

Chef’s Helpful Tips

Avoid over-mashing the potatoes as this can lead to a gluey texture. Use gentle motions when combining.
Keeping your ingredients at room temperature before mixing can help create a smoother consistency.
If you want to prep in advance, you can make the potatoes a day ahead and reheat just before serving.
For an added layer of flavor, sauté some chopped garlic in the butter before adding it to the mashed potatoes.

Creamy garlic mashed potatoes not only bring a delightful richness to any meal but also leave a lasting impression. They’re surprisingly easy to make, use simple ingredients, and offer a sensational flavor that you’ll crave again and again. Don’t hesitate to experiment with flavors or toppings; whether it’s herbs, cheese, or a drizzle of truffle oil, these mashed potatoes invite creativity.

Recipe FAQs

Can I use other types of potatoes?

Absolutely! While Yukon Gold potatoes are great for their buttery texture, you can also use Russet potatoes for a fluffier mash. Just be sure to follow the same boiling and mashing process!

How do I prevent my mashed potatoes from being lumpy?

Using a ricer is an effective strategy to achieve a smooth result. If you don’t have one, make sure you mash the potatoes thoroughly and incorporate the warm ingredients gradually to avoid lumps.

Can I make these ahead of time?

Yes, you can prepare them in advance! Just follow the recipe up until the serving stage, let them cool, and store them in the fridge. When ready, simply reheat and add a splash of milk to restore creaminess.

How can I make this dish lighter?

For lighter mashed potatoes, consider using half the amount of butter and sour cream, or substitute Greek yogurt for a tangy flavor while reducing calories. You’ll still get a delicious result!

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Creamy Garlic Mashed Potatoes (Restaurant Style)

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Author: Peter
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Boil and Mash
Cuisine: American

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Description

These creamy garlic mashed potatoes are a delightful side dish featuring yukon gold potatoes, rich dairy, and garlic for an irresistible flavor. Perfect for elevating any meal, they offer a creamy texture and delicious taste, making them a favorite for family dinners or special occasions.

Ingredients

Scale

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

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Instructions

Peel and quarter the yukon gold potatoes, or wash them if leaving the skins on.
Place the potatoes in a large dutch oven and cover with cool water. Add a pinch of kosher salt, then cook over medium-high heat until fork-tender, about 20-25 minutes.
Drain the potatoes and, in batches, use a ricer to pass the potato chunks back into the warm pot.
Combine the riced potatoes with warmed milk, sour cream, butter, mascarpone, optional boursin, and garlic paste. Mix until fully combined and adjust seasoning with salt and pepper. Add more milk for desired creaminess if needed.
Transfer the mashed potatoes to a serving bowl, drizzle with melted butter, add fresh black pepper, and garnish with chopped chives if desired.

Notes

For an extra creamy texture, ensure the milk is warm before adding.
Feel free to experiment with different cheese options to enhance flavor.
Use fresh chives for garnish for added color and taste.