Creamy garlic mashed potatoes are the epitome of comfort food. They strike that perfect balance between creamy and rich, with just the right amount of garlic flavor to elevate them from average to extraordinary. Picture soft, buttery Yukon Gold potatoes whipped until fluffy and laced with mascarpone and a hint of garlic—these potatoes are not just a side dish; they’re a star at your dinner table. Whether it’s a cozy family gathering or an elegant holiday feast, these Creamy Garlic Mashed Potatoes (Restaurant Style) are bound to impress.

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 first stumbled upon this recipe while trying to replicate the velvety mashed potatoes I often enjoyed at my favorite bistro. After several experiments, I finally nailed down a version that was not only simple to prepare but also tasted so indulgent. The blend of sour cream, mascarpone, and a touch of herb cheese makes these mashed potatoes irresistibly creamy without feeling heavy. Plus, they can easily be made ahead of time, making them perfect for busy weeknights or entertaining guests.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 50 minutes, this dish is easy for weeknight dinners or holiday gatherings.
Irresistible Flavor: The combination of garlic, mascarpone, and butter creates a creamy, flavorful experience that melts in your mouth.
Eye-Catching Appeal: Topped with a sprinkle of chives and a drizzle of melted butter, these potatoes are as beautiful as they are delicious.
Flexible Serving: Perfect for any occasion, whether it’s a casual family meal, a festive dinner party, or even breakfast with a twist.
Diet-Friendly Options: Easily adapt this recipe by using dairy-free products or controlling the amount of garlic to suit your tastes.

Ingredients You’ll Need

3 pounds Yukon Gold potatoes: Known for their buttery texture, Yukon Golds make the fluffiest mashed potatoes. Feel free to use other varieties like Russets, but the flavor may vary.
3/4 cup whole milk or milk of choice: Lightly warmed to help achieve that creamy consistency. Almond or oat milk are great dairy-free alternatives.
1/3 cup sour cream or crème fraîche: This adds a tangy richness that elevates the potatoes. You can substitute with Greek yogurt for a lower-fat option.
4 tablespoons unsalted butter: Use high-quality butter for the best flavor. Feel free to add more for extra richness when serving.
4 ounces mascarpone cheese: This decadent cheese gives the mashed potatoes a creamy, luxurious texture. Cream cheese can be used in a pinch, though it won’t have the same sweetness.
3 tablespoons Boursin® garlic & fine herbs cheese: Optional, but this adds a gourmet touch and bursts of flavor that truly makes these mashed potatoes shine.
1 tablespoon garlic paste: For an even distribution of garlic flavor. Fresh garlic can be used as well, but adjust to taste.
Kosher salt and freshly ground black pepper, to taste: Essential for enhancing all the flavors in your dish.
1 tablespoon freshly chopped chives, as garnish: Offers a fresh burst of color and flavor when serving.

How to Make Creamy Garlic Mashed Potatoes (Restaurant Style)

Prepare Potatoes: Start by peeling and quartering the 3 pounds of Yukon Gold potatoes. If you prefer, you can leave the skins on for a more rustic mash, just be sure to wash them thoroughly.

Cook Potatoes: Place the potato quarters into a large Dutch oven and cover them with cool water. Sprinkle in a few pinches of kosher salt, then bring the pot to medium-high heat. Cook the potatoes for 20-25 minutes, or until fork-tender. You want them soft enough to easily break apart when pierced.

Rice Potatoes: Once cooked, drain the potatoes in a colander. To achieve that luxurious, smooth texture, work in batches and pass a portion of the potatoes through a ricer back into the warm pot. Repeat until all the potatoes are riced and in the pot, creating an inviting cloud of fluffy goodness.

Mix Ingredients: To the riced potatoes, add 3/4 cup lightly warmed milk, 1/3 cup sour cream, 4 tablespoons unsalted butter, 4 ounces mascarpone cheese, 3 tablespoons Boursin cheese (if using), and 1 tablespoon garlic paste. Stir until all the ingredients are well combined, ensuring a creamier texture. Season with kosher salt and freshly ground black pepper to taste. If the mixture appears too thick, feel free to stir in more milk until it reaches your ideal consistency.

Serve: Transfer the luxurious mashed potatoes to a large serving bowl. Add a few swatches of melted butter on top, a generous crack of freshly ground black pepper, and garnish with chives if desired. Enjoy these flavorful mashed potatoes as a standout side for any meal!

Storing & Reheating

To store your creamy garlic mashed potatoes, place them in an airtight container at room temperature for up to 2 hours, or refrigerate for up to 3 days. If you want to keep them longer, they can be frozen for up to 3 months. To reheat, place them in a pot over low heat, adding a splash of milk to help regain their creamy texture and stirring frequently. Heat until warmed through, approximately 10-15 minutes.

Chef’s Helpful Tips

Avoid overcooking the potatoes, as they can become watery. Test for doneness by piercing them with a fork.
For a creamier texture, make sure the butter and cream are at room temperature before mixing them in.
Want a twist? Add roasted garlic instead of garlic paste for a sweeter, mellow flavor.
If you’re expecting leftovers, consider omitting Boursin cheese for storage, and add it fresh when reheating for the best flavor.

Nothing warms the soul quite like creamy garlic mashed potatoes. They encapsulate comfort in every bite, providing a delightful accompaniment to myriad main dishes—from hearty roasts to light grilled meats. Not only do they satisfy with their velvety texture, but they also allow for playful experimentation with flavors and garnishes. So go ahead and invite friends or family over, and let these homemade Creamy Garlic Mashed Potatoes (Restaurant Style) bring everyone together around the table.

Recipe FAQs

Can I make these mashed potatoes ahead of time?

Absolutely! You can make the mashed potatoes up to 1 day in advance. Just reheat gently on the stove and add a splash of milk to restore creaminess before serving.

What’s the best way to prevent my mashed potatoes from becoming gluey?

The key is to avoid overmixing. Once you’ve blended the ingredients, stop. Overworking the potatoes can activate the starches and create a gluey texture.

Can I freeze mashed potatoes?

Yes! You can freeze them for up to 3 months. Thaw in the refrigerator overnight before reheating. Adding a bit of warmed milk while reheating can renew their smooth texture.

How can I customize the flavor?

Feel free to experiment with different herbs and cheeses. Adding roasted garlic, chives, or even a hint of Parmesan can lead to exciting variations that suit your preferences perfectly.

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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, Mashing
Cuisine: American

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Description

These creamy garlic mashed potatoes are rich, smooth, and bursting with flavor. Made with yukon gold potatoes, mascarpone cheese, and garlic paste, they are perfect for a comforting side dish or a quick dinner. Easy to prepare and so delicious, they’ll be a hit at your next meal!

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 skin on.
In a large dutch oven or stock pot, cover the potatoes with cool water and add a few pinches of kosher salt. Cook over medium-high heat for 20-25 minutes until fork-tender.
Drain the potatoes into a colander, then use a ricer to mash them, returning the riced potatoes to the warm pot in batches.
Stir in the warm milk, sour cream, butter, mascarpone, boursin (if using), and garlic paste until well combined. Season with kosher salt and freshly ground black pepper. Adjust with more milk if needed for desired consistency.
Transfer the mashed potatoes to a serving bowl. Top with melted butter, a sprinkle of black pepper, and garnish with chopped chives if desired.

Notes

Mashed potatoes can be made a day ahead and reheated gently on the stove or microwave.
Feel free to adjust the amount of garlic paste based on your taste preference.
For a richer flavor, use homemade stock instead of water to cook the potatoes.