Garlic Mashed Potatoes
User Reviews
5
Garlic Mashed Potatoes
Description
This recipe calls for peeling and cutting Yukon gold potatoes into 1-inch pieces, boiling them in salted water until tender. Meanwhile, butter and half-and-half are warmed together with minced garlic to infuse the butter with garlic flavor. After draining, the potatoes are mashed using a ricer, masher, or mixer.
The warm garlic butter and cream mixture is gradually blended into the potatoes, followed by folding in mascarpone cheese for added creaminess and subtle tang. Salt is adjusted to taste. The result is a smooth, creamy, and flavorful mash with a gentle garlic undertone and rich texture influenced by mascarpone.
This dish pairs well with roasted meats or poultry and is suitable for holiday meals or everyday dinners. It offers a bit more complexity than plain mashed potatoes due to the garlic and cheese additions.
Mascarpone can be substituted with softened full-fat cream cheese or sour cream if desired, which will slightly alter the flavor and richness but still provide creaminess.
Ingredients
- 3 lbs. potato peeled and cut into 1" pieces, Yukon gold variety
- 1/2 cup butter
- 2 to 3 garlic minced, cloves
- 1/2 cup mascarpone cheese (or cream cheese or sour cream)
- 1 cup half-and-half or cream or whole milk
- 2 teaspoons salt
Instructions
- Peel potatoes and cut into pieces. Place in a large pot and cover with water and sprinkle with 1 Tablespoon of Salt. Bring to a boil. Once the potatoes reach a boil, lower the heat to low and cover. Cook for 20-30 minutes or until the potatoes are fork tender. Drain.
- In a small saucepan, heat the butter and 1 cup of half-n-half until butter is melted and warm, about 5 minutes. This can also be done in the microwave in a microwave-safe bowl. If using a microwave, heat for 1 minute or until the butter is melted. Stir in minced garlic and stir.
- Use a potato ricer or potato masher or put potatoes into the bowl of an electric mixer fitted with a paddle attatchment and mix them for 30 seconds to mash the potatoes.
- Slowly add butter and cream mixture, mixing at the lowest speed. Fold in mascarpone cheese and 1 teaspoon of salt. Taste and add additional 1 teaspoon of salt, if needed. f you want the potatoes to be creamier, add 1/2 cup of half-n-half, milk, or cream. Taste and season more if necessary.
Notes
- Mascarpone cheese can be replaced with softened full-fat cream cheese for a similar creamy texture.
- Full-fat sour cream is another acceptable substitute for mascarpone to maintain richness.
User Reviews
Overall Rating
5
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