Description
Creamy Garlic Mashed Potatoes (Restaurant Style) offer unmatched flavor and comfort. With simple ingredients like yukon gold potatoes and mascarpone, they’re perfect for a quick dinner.
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
Instructions
- Peel and quarter the potatoes. If preferred, leave the skin on after washing.
- Place the potatoes in a large dutch oven or stock pot, covering them with cool water. Add a few pinches of kosher salt and bring to medium-high heat. Cook until fork-tender, about 20-25 minutes.
- Drain the potatoes in a colander. In batches, pass the potato chunks through a ricer, returning them to the warm pot after each batch.
- In the pot, combine the riced potatoes with milk, sour cream, butter, mascarpone, boursin (if used), and garlic paste. Stir until well combined, seasoning with salt and pepper to taste. Adjust with more milk for desired consistency.
- Transfer the mashed potatoes to a serving bowl. Top with melted butter, freshly ground pepper, and garnish with chives if desired.
Notes
For a creamier texture, ensure milk is warm before adding it to the potatoes.
Feel free to adjust the level of garlic based on your preference.
Mashed potatoes can be kept warm in a slow cooker on low if serving later.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg