Copycat Texas Roadhouse Loaded Mashed Potatoes

Name: Copycat Texas Roadhouse Loaded Mashed Potatoes (Elevated)
Total time: 1 h 25 min
Yield: 6
Cuisine: French
Ingredients: 5 lbs Yukon Gold Potatoes-peeled and quartered; 1/2 cup Crème Fraîche; 4 oz Mascarpone Cheese; 12 tbsp European-Style Butter; 1/4 cup Gruyère Cheese-shredded; 1/4 cup White Cheddar Cheese-shredded; 1/4 cup Parmesan Cheese-grated; 1 tsp Garlic-minced; 1 tsp Fresh Thyme-leaves; 3/4 tsp Fleur de Sel; 1/4 tsp White Pepper; 2 tbsp Chopped Chives-for garnish

⏱1h 25m

👥6

🔥450 cal

Hard

🍽️French

A luxurious take on the classic loaded mashed potatoes, featuring Yukon Gold potatoes, browned butter infused with herbs, and a blend of artisanal cheeses.

5 lbs Yukon Gold Potatoes-peeled and quartered

1/2 cup Crème Fraîche

4 oz Mascarpone Cheese

12 tbsp European-Style Butter

1/4 cup Gruyère Cheese-shredded

See all 12 ingredients ↓

(0 reviews)

⏱1h 25m

👥6

🔥450 cal

Hard

🍽️French

A luxurious take on the classic loaded mashed potatoes, featuring Yukon Gold potatoes, browned butter infused with herbs, and a blend of artisanal cheeses.

#Side Dish #Potatoes #Gourmet #Comfort Food

Instructions

Place Potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
Drain Potatoes and return them to the pot. Pass through a ricer for an exceptionally smooth texture.
In a saucepan, melt Butter over medium heat. Add Garlic and Thyme and cook until fragrant, about 2 minutes. Remove from heat.
Warm Crème Fraîche in a separate saucepan. Do not boil.
Gradually add the browned Butter and Crème Fraîche mixture to the riced Potatoes, mixing until smooth and creamy.
Stir in Mascarpone Cheese, Fleur de Sel, and White Pepper.
Fold in Gruyère, White Cheddar, and Parmesan Cheese until melted and combined.
Garnish with Chopped Chives before serving.

Ingredients

5 lbs 2268 g Yukon Gold Potatoes-peeled and quartered
1/2 cup 120 mL Crème Fraîche
4 oz 113 g Mascarpone Cheese
12 tbsp 170 g European-Style Butter
1/4 cup 57 g Gruyère Cheese-shredded
1/4 cup 57 g White Cheddar Cheese-shredded
1/4 cup 57 g Parmesan Cheese-grated
1 tsp 5 mL Garlic-minced
1 tsp 5 mL Fresh Thyme-leaves
3/4 tsp 3.75 mL Fleur de Sel
1/4 tsp 1.25 mL White Pepper
2 tbsp 30 mL Chopped Chives-for garnish

Equipment

Large pot
Potato ricer
Saucepan
Measuring cups and spoons

Instructions

Place Potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
Drain Potatoes and return them to the pot. Pass through a ricer for an exceptionally smooth texture.
In a saucepan, melt Butter over medium heat. Add Garlic and Thyme and cook until fragrant, about 2 minutes. Remove from heat.
Warm Crème Fraîche in a separate saucepan. Do not boil.
Gradually add the browned Butter and Crème Fraîche mixture to the riced Potatoes, mixing until smooth and creamy.
Stir in Mascarpone Cheese, Fleur de Sel, and White Pepper.
Fold in Gruyère, White Cheddar, and Parmesan Cheese until melted and combined.
Garnish with Chopped Chives before serving.

Nutrition per serving

Calories 450

Ratings & Reviews

0 reviews

Copycat Texas Roadhouse Loaded Mashed Potatoes

Copycat Texas Roadhouse Loaded Mashed Potatoes

Ratings & Reviews

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