Creamy, smooth, and undeniably comforting, Creamy Garlic Mashed Potatoes (Restaurant Style) are a beloved dish that brings the warmth of home cooking to your table. With their velvety texture and rich flavor, these mashed potatoes elevate any meal, transforming a simple side dish into a highlight of your dinner. The blend of creamy mascarpone cheese, tangy sour cream, and a hint of garlic creates a flavor symphony that lingers long after the last bite.

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)

My first experience with these mashed potatoes was at a quaint little restaurant downtown that boasted a homestyle menu. I recall the first bite—they were unlike any mashed potatoes I’d ever tasted, decadently creamy and beautifully garlicky. Recreating that experience at home has been a delightful culinary journey, where I can indulge in guilt-free comfort whenever a craving strikes. You’ll find this recipe to be straightforward and budget-friendly, making it perfect for both everyday meals and special occasions. I invite you to whip up a batch and discover the magic for yourself!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 40 minutes of cooking time, you’ll have these delicious potatoes ready in under an hour.
Irresistible Flavor: The combination of garlic and creamy mascarpone results in rich, savory potatoes—so good you’ll want to dive in!
Eye-Catching Appeal: With a sprinkle of chives and a swirl of melted butter, it’s a sight to behold on your table.
Flexible Serving: Perfect for holidays, weeknight dinners, or even as a comforting snack.
Diet-Friendly Options: Adjust the ingredients to make it gluten-free or lower in dairy without sacrificing flavor.

Ingredients You’ll Need

3 pounds Yukon Gold potatoes, peeled and quartered: These potatoes are creamy and buttery, making them perfect for mashing. You can substitute with Russet potatoes if Yukon Gold is unavailable.
3/4 cup whole milk (or milk of choice), lightly warmed: Adds moisture and creaminess. Feel free to use almond or oat milk for a dairy-free option.
1/3 cup sour cream or crème fraîche: This adds a delightful tang and rich flavor. Yogurt can work as a substitute for a lighter option.
4 tablespoons unsalted butter, plus more for topping: Butter enhances the luxurious feel of the mash. Use vegan butter if desired.
4 ounces mascarpone cheese: This is the secret weapon for a super creamy texture. Cream cheese can be used if you need a substitute.
3 tablespoons Boursin® garlic & fine herbs cheese (optional): Adds an extra layer of garlicky flavor. You can skip this if you’re looking for something simpler.
1 tablespoon garlic paste: For a smooth and intense garlic flavor. Fresh minced garlic is also a great choice.
Kosher salt and freshly ground black pepper, to taste: Essential for bringing all the flavors together.
1 tablespoon freshly chopped chives, for garnish (optional): This adds a pop of color and a mild onion flavor to the dish.

How to Make Creamy Garlic Mashed Potatoes (Restaurant Style)

Prepare the Potatoes: Peel the Yukon Gold potatoes and cut them into rough quarters. If you prefer a more rustic style, feel free to leave the skin on after a good wash.

Cook the Potatoes: Add the potato quarters into a large Dutch oven or stockpot. Cover them with cool water and sprinkle in a few pinches of kosher salt to flavor the potatoes while cooking. Set the pot over medium-high heat and boil for 20-25 minutes. They’re ready when they’re fork-tender—just check with a fork and ease it in; if it slides through without resistance, they’re perfect!

Rice the Potatoes: Drain the cooked potatoes in a colander and allow them to steam off for a minute. Now, working in batches, transfer some potato chunks into a ricer. Press them through and add the riced potatoes back into the warm pot. Repeat until all potatoes are riced. Ricing creates that desired light and fluffy texture.

Combine Ingredients: To the riced potatoes, add in the lightened and warmed milk, sour cream (or crème fraîche), 4 tablespoons of unsalted butter, mascarpone cheese, optional Boursin cheese, and garlic paste. Gently stir everything together until fully combined. Make sure to season with kosher salt and freshly ground black pepper to taste—don’t rush this step!

Serve It Up: Scoop the creamy garlic mashed potatoes into a large serving bowl. Drizzle a little melted butter on top, garnish with additional freshly cracked black pepper and chopped chives, if you desire. Serve warm and enjoy the delightful sensations as you savor each mouthful!

Storing & Reheating

To keep your creamy garlic mashed potatoes fresh, store leftovers in an airtight container at room temperature for up to 2 hours after serving or refrigerate for up to 3 days. For longer storage, you can freeze them for up to 3 months; just transfer the cooled mash to a freezer-safe container. When reheating, you can warm them gently in the microwave or on the stovetop over low heat. If they’re looking a bit thick, stir in a splash more milk to refresh the creaminess!

Chef’s Helpful Tips

Always begin with the best-quality ingredients you can find for the tastiest results.
Avoid over-mashing the potatoes to keep them light and fluffy; less is more!
Let the butter, sour cream, and mascarpone come to room temperature for smooth incorporation.
If you’re short on time, consider microwaving the potatoes after cutting them. Just make sure they are tender!
Spice things up by adding roasted garlic instead of garlic paste for a sweeter, more robust flavor.
Make your mashed potatoes a day ahead—just reheat and adjust the consistency with milk or butter.

Creamy garlic mashed potatoes are not just a side dish; they’re a heartwarming comfort that complements virtually any meal. They bring people together around the dinner table, elevating both casual gatherings and special occasions with their decadent charm. Experiment with your preferred variations and let your creativity flow! Enjoy every spoonful of these delightful mashed potatoes.

Recipe FAQs

Can I make these mashed potatoes ahead of time?

Absolutely! You can prepare the creamy garlic mashed potatoes a day in advance. Simply store them in an airtight container in the refrigerator. When you’re ready to serve, just reheat them gently on the stovetop or in the microwave with a splash of milk to bring them back to the right consistency.

What types of potatoes are best for mashed potatoes?

Yukon Gold potatoes are ideal due to their naturally creamy texture and buttery flavor. However, you can also use Russet potatoes for a fluffier texture. If you prefer, a mix of both can yield delightful results.

How can I make these mashed potatoes healthier?

To lighten up this recipe, you can reduce the butter and replace some of the creaminess with Greek yogurt instead of sour cream or crème fraîche. Choosing low-fat milk or a non-dairy milk alternative can also make them a bit healthier while maintaining flavor.

Can I add different flavors or ingredients to my mashed potatoes?

Absolutely! Experiment with various cheeses like cheddar or feta for added flavor, or incorporate sautéed garlic or herbs like rosemary or thyme for a twist. Mixing in roasted vegetables or caramelized onions can also elevate the dish!

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Creamy Garlic Mashed Potatoes (Restaurant Style)

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Author: Anna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Boiling
Cuisine: American

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Description

These Creamy Garlic Mashed Potatoes boast a rich flavor from yukon gold potatoes, butter, and mascarpone cheese, making it the ultimate comfort food. Perfect for family dinners or gatherings, this easy recipe will impress everyone at the table.

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 potatoes, rinsing well if leaving the skin on.
Place the potatoes in a large dutch oven and cover them with cool water, adding a few pinches of kosher salt.
Bring to a medium-high heat and boil the potatoes for 20-25 minutes until fork-tender.
Drain the potatoes and process them in batches through a ricer back into the warm pot.
Mix in the milk, sour cream, butter, mascarpone, boursin cheese (if using), and garlic paste, stirring until combined.
Season with kosher salt and black pepper, adding more milk if you want a creamier texture.
Serve in a bowl garnished with melted butter, cracked pepper, and chopped chives, if desired.

Notes

For a creamier texture, add more warm milk gradually until reaching your desired consistency.
Using yukon gold potatoes results in a creamier mash compared to other varieties.
Feel free to add roasted garlic for extra flavor.