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
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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 340
- Sugar: 3g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 35mg