Restaurant Style Mashed Potatoes Recipe

Alright, guys, get ready to embark on a heavenly journey to mashed potato paradise! These Yukon Gold delights are going to elevate your taste buds to a buttery, creamy cloud of comfort with just the right hint of indulgence. Let’s dive in!

Change your home dining setup to be like a restaurant with my style of making mashed potatoes. I take creamy Yukon Gold potatoes—the best you can get—and mix them with heavy cream.

This is luxuriousness, taken another step up, made with a truly gourmet ingredient: butter. When seasoning with just salt and black pepper, you may as well be dinner itself, riding high on the waves of comfort and gourmet appeal.

Ingredients

• Yukon Gold Potatoes: Rich in carbs and potassium; creamy texture perfect for mashing.
• Unsalted Butter: Adds smooth richness; source of vitamin A and heart-healthy fats.
• Heavy Cream: Ensures creamy consistency; contributes to luxurious mouthfeel and flavor.
• Garlic: Adds aromatic depth; contains antioxidants and promotes heart health.
• Black Pepper: Provides a subtle heat; rich in antioxidants and aids digestion.

Ingredient Quantities

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• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsalted butter, at room temperature
• 1 cup heavy cream, warmed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced (optional)

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How to Make this

1. Put the Yukon Gold potatoes, quartered and peeled, into a large pot. Then, add cold water to the pot so that the water covers the potatoes by about an inch.

2. Add a large pinch of salt to the water, then heat it over medium-high to high heat until boiling. Once it reaches a boil, add the potatoes and reduce the heat to a simmer. Cook at a gentle simmer until the potatoes are tender when pierced with a knife, about 15 to 20 minutes.

3. As the potatoes cook, warm the heavy cream and set it aside. If using garlic, gently sauté the minced cloves in a bit of the butter until fragrant, then set it aside.

4. When the potatoes yield to a fork, drain them thoroughly.

5. Place the drained potatoes back into the pot, set over low heat. This allows any moisture that might still be on the potatoes to evaporate.

6. Use a potato masher to mash the potatoes or pass them through a potato ricer for a smooth texture. Either way, do not overwork the potatoes, or they will become gluey.

7. Combine the unsalted butter, which is at room temperature, with the mashed potatoes. Then blend it together, if you will, until the butter is fully incorporated and the potatoes are creamy.

8. Slowly blend in the warmed heavy cream until the potatoes reach smooth, fluffy perfection. Start with half of the cream and add more if you need to in order to get a thickness that you like.

9. Add salt and black pepper to taste. If you like, mix in the garlic that you sautéed earlier.

10. Serve at once, garnished with a pat of butter or a sprinkling of fresh herbs, if desired. Enjoy your mashed potatoes, restaurant-style!

Equipment Needed

1. Large pot
2. Knife
3. Cutting board
4. Potato peeler
5. Measuring cups and spoons
6. Wooden spoon or spatula
7. Potato masher or potato ricer
8. Medium saucepan (for warming cream)
9. Small skillet (for sautéing garlic, if using)
10. Fork (for testing potato tenderness)
11. Colander (for draining potatoes)

FAQ

• Can I use a different type of potato?Although Yukon Gold potatoes are preferred for their creamy texture, Russet potatoes can also be utilized when a fluffier result is desired.
• How can I make these mashed potatoes dairy-free?Replace the butter with a non-dairy butter substitute and use coconut or almond milk in place of heavy cream.
• Is the garlic necessary?You can leave out the garlic, and I won’t pretend I don’t understand why you would. I like garlic as much as the next guy, but it can muddy the divine simplicity of mashed potatoes. Without garlic, the following recipe is for plain mashed potatoes. You could call them Buttery, Fluffy, Almost-Not-There Mashed Potatoes, given that these techniques yield something so airy and light that they might as well defy gravity.
• How can I keep mashed potatoes warm before serving?Maintain the mashed potatoes at a warm temperature in a slow cooker set on the ‘keep warm’ setting. Stir them occasionally.
• What can I add for extra flavor?Consider incorporating any of the following for a more pronounced flavor: chopped chives, grated parmesan, or truffle oil, to name a few possibilities.
• Can I make these mashed potatoes ahead of time?Certainly, you can get them ready a day before and then warm them slowly on the stovetop or in the oven just before serving.
• How do I avoid lumps in the mashed potatoes?Make sure to boil the potatoes until they yield to a fork and use a potato ricer or food mill to achieve the smoothest texture.

Restaurant Style Mashed Potatoes Recipe Substitutions and Variations

2 lbs Yukon Gold potatoes \n \n Substitutes: \n 1) Russet potatoes \n 2) Red potatoes
1/2 cup unsalted butter: Use salted butter and reduce the added salt. Substitute olive oil.
1 cp ris”
The heavy cream can be substituted with either half-and-half or whole milk. The cream will whip nicely at 38.5 to 39.2ºF and will double in volume with the right amount of sweetener and at an ideal whipping time.
1 teaspoon salt: Sea salt, Herb salt
2 cloves garlic, minced
Garlic powder
Roasted garlic

Pro Tips

1. Choose the Right Potatoes Yukon Gold potatoes are the best choice for this recipe due to their creamy texture. However, if you can’t find them, try to use other waxy potatoes rather than starchy ones like Russets for consistency.

2. Temperature Matters Use room temperature butter and warm cream. This ensures that they integrate seamlessly into the potatoes, creating a smoother, creamier texture.

3. Controlled Seasoning Always taste your mashed potatoes as you season them. You can adjust the salt and pepper to your preference, but do it gradually to avoid oversalting.

4. Garlic Infusion Tip If you like a subtle garlic flavor, consider infusing your cream with the garlic by simmering them together, and then discard the garlic before adding the cream to the potatoes.

5. Texture Control For ultra-smooth potatoes, pass them through a potato ricer instead of mashing. Avoid over-mixing, as this can cause the potatoes to become gluey.