Creamy Garlic Mashed Potatoes are one of those quintessential comfort foods that everyone craves, especially when the temperature drops or during cozy family gatherings. Picture a bowl, warm and inviting, filled with velvety potatoes infused with rich garlic flavor and creamy mascarpone cheese. These mashed potatoes have a smooth texture that practically melts in your mouth. They shine as a side dish at holiday dinners but are also perfect alongside a weeknight roast or even just as a treat to satisfy your potato cravings.

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
Recipe FAQs
Creamy Garlic Mashed Potatoes (Restaurant Style)

Creamy Garlic Mashed Potatoes (Restaurant Style)

I remember the first time I had restaurant-style mashed potatoes; they were so luscious and flavorful, way beyond anything I’d ever made at home. Since then, I’ve been on a quest to replicate that experience, and I’m thrilled to say that these Creamy Garlic Mashed Potatoes hit the nail on the head. They’re easy to prepare and made with a few simple ingredients you likely already have at home. Once you give these a try, you won’t ever want to settle for anything less. Trust me; your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time and 40 minutes in cooking, these mashed potatoes come together effortlessly.
Irresistible Flavor: The combination of garlic paste, mascarpone cheese, and butter creates a rich, savory flavor that’s hard to resist.
Eye-Catching Appeal: These creamy potatoes look stunning when garnished with chives and a drizzle of melted butter.
Flexible Serving: Perfect for holiday feasts, casual dinners, or even as a delicious midnight snack.
Diet-Friendly Options: You can easily swap in dairy-free alternatives for a lighter version without sacrificing flavor.

Ingredients You’ll Need

3 pounds Yukon Gold potatoes, peeled and quartered: This variety of potato gives a creamy texture and a buttery flavor that’s ideal for mashing.
3/4 cup whole milk or milk of choice, lightly warmed: Using warm milk helps to keep the potatoes fluffy. Any milk (almond, oat) can work if you’re looking for alternatives.
1/3 cup sour cream or crème fraîche: This adds a delightful tangy flavor that balances the richness of the potatoes.
4 tablespoons unsalted butter, plus more for topping: Unsalted butter allows you to control the seasoning, and it adds to the custardy smoothness of the mash.
4 ounces mascarpone cheese: This is the secret ingredient for ultra-creamy mashed potatoes. Cream cheese can be used as a substitute if necessary.
3 tablespoons Boursin® garlic & fine herbs cheese (optional): This adds layers of flavor, but feel free to skip if you want a lighter garlic taste.
1 tablespoon garlic paste: Fresh garlic is nice, but garlic paste offers a concentrated flavor without any chunks.
Kosher salt and freshly ground black pepper, to taste: Essential for bringing out the flavors in the dish.
1 tablespoon freshly chopped chives (optional): Chives not only add a pop of color but also a fresh onion-like flavor that brightens the dish.

How to Make Creamy Garlic Mashed Potatoes (Restaurant Style)

Prep the potatoes: Start by peeling and quartering the 3 pounds of Yukon Gold potatoes. If you prefer a more rustic touch, you can leave the skins on, just make sure to wash them well.

Cook the potatoes: Place the potatoes into a large Dutch oven or stock pot and fill it with cool water, covering the potatoes by about an inch. Sprinkle a few pinches of kosher salt into the water. Bring the pot to a medium-high heat, cooking the potatoes for about 20-25 minutes until fork-tender, ensuring they are soft enough for mashing.

Drain and rice the potatoes: Once the potatoes are done, drain them in a colander to stop the cooking process. Now, here’s where the magic happens: work in batches and pass the potato chunks through a ricer, directly back into the warm pot. This technique keeps the potatoes light and fluffy while ensuring there are no lumps.

Mix in the creamy goodness: Add 3/4 cup of lightly warmed milk, 1/3 cup of sour cream (or crème fraîche), 4 tablespoons of unsalted butter, 4 ounces of mascarpone cheese, 3 tablespoons of Boursin cheese (if using), and 1 tablespoon of garlic paste into the riced potatoes. Stir until everything is well combined and creamy. Season the mixture with kosher salt and freshly ground black pepper to taste. If you desire a creamier mash, feel free to add more warmed milk to reach your desired consistency.

Serve and enjoy: Transfer the creamy garlic mashed potatoes into a large serving bowl. A few swishes of melted butter on top, some cracks of freshly ground black pepper, and a sprinkle of chopped chives make for a beautiful presentation. Enjoy these creamy delights alongside your favorite main dishes!

Storing & Reheating

To store your Creamy Garlic Mashed Potatoes, let them cool at room temperature before transferring to an airtight container. They can be safely refrigerated for up to 3 days. If you’re looking to save them longer, they can be frozen for up to three months. Just be sure to label the container. When you’re ready to enjoy again, gently reheat in the microwave or on low heat on the stove, adding a splash of milk to refresh the texture and maintain creaminess.

Chef’s Helpful Tips

Avoid using overcooked potatoes as they can become gummy; always test for fork tenderness.
For an even creamier dish, allow the butter and cream cheese to come to room temperature before mixing.
If you find your mashed potatoes a bit thick, add warm milk, a tablespoon at a time, until you reach the perfect consistency.
Feel free to experiment with herbs or spices, like roasted garlic or even a hint of nutmeg for a twist.
Making these ahead? Just reheat gently, and stir in a bit of milk if needed to regain that creamy texture.

These Creamy Garlic Mashed Potatoes are not just a comforting side; they’re a memorable addition to any meal that brings people back for seconds. The combination of creamy textures and robust flavors will have everyone asking for your secret recipe. Feel free to customize it, trying different herbs or cheeses until it’s uniquely yours!

Recipe FAQs

Can I use different types of potatoes?

Absolutely! While Yukon Gold is preferred for its buttery texture, other varieties like Russet potatoes will work too; just keep in mind that you may need to adjust the cooking time to achieve the desired tenderness.

How can I make these mashed potatoes a bit healthier?

You can substitute whole milk with low-fat milk or almond milk, and for a lighter dish, try reducing the amount of butter or using olive oil instead. Skipping the Boursin cheese can also help cut down on calories.

Why do you use a ricer instead of a masher?

Using a ricer prevents lumps and gives a light, fluffy texture that you find in high-end restaurant mashed potatoes. If you don’t have a ricer, a handheld masher works too, but be careful not to over-mash!

Can I make these ahead of time?

Yes! Prepare them as directed, then let them cool and store in the fridge. They reheat beautifully, so they’re perfect for make-ahead meals or holiday prep. Just be sure to add a little milk while reheating to revive their creamy consistency.