Description

These Creamy Garlic Mashed Potatoes (Restaurant Style) are a delightful side dish featuring yukon gold potatoes, rich butter, and creamy mascarpone cheese. Perfect for a quick dinner or a comforting family meal, this recipe is easy to prepare and irresistibly delicious!

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

Cook Mode Prevent your screen from going dark

Instructions

Peel and quarter the yukon gold potatoes, ensuring they are clean if you choose to leave the skins on.
Place the potatoes in a large dutch oven or stock pot and cover with cool water, sprinkling in some kosher salt. Bring to medium-high heat and cook for 20-25 minutes until fork-tender.
Drain the cooked potatoes into a colander. In batches, rice the potatoes back into the warm pot until all are processed.
In the pot, blend in the warmed milk, sour cream, butter, mascarpone, optional boursin, and garlic paste. Stir until fully combined and season with kosher salt and freshly ground black pepper. Adjust the consistency with more milk if needed.
Serve the mashed potatoes in a large bowl topped with melted butter, freshly cracked pepper, and optional chives.

Notes

For a creamier texture, adjust the amount of milk to your liking.
Boursin cheese adds a flavorful twist but can be omitted for a simpler taste.
Make sure to rice the potatoes while they are still warm for the best texture.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 6g
Cholesterol: 35mg