Bonefish Grill Mashed Potato Recipe: Creamy Garlic-Infused Side Dish

Recreating Bonefish Grill’s signature mashed potatoes at home is simpler than you think. This version delivers the same creamy texture and rich garlic flavor with a foolproof method.

Using Yukon Golds and a touch of cream cheese ensures velvety results every time. The secret lies in the garlic-infused butter that elevates this side dish above the ordinary.

Ingredients for Bonefish Grill Mashed Potato

Yukon Golds, cream cheese, and garlic-infused butter deliver that signature velvety texture and rich flavor.

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The potatoes are non-negotiable—Yukon Golds give you that perfect creamy texture without turning gluey. Look for medium-sized potatoes (about 6-8 for 2 pounds) with smooth, unblemished skins. For the cream cheese, Philadelphia full-fat is the standard, but any quality brand works. The butter should be unsalted so you control the sodium. I always grab my dairy from Whole Foods or a trusted local market.

No Yukon Golds? Russets work in a pinch (just add a splash more milk). Out of cream cheese? Mascarpone at half the amount gives a similar richness. Dairy-free? Swap in Kite Hill cream cheese (it’s the only brand I’d trust here). The chives can be green onions if that’s what’s in your crisper—just use the green parts. Fresh garlic is a must (no powder here).

These reheat like a dream—store in an airtight container for up to 4 days. Freeze for 2 months (thaw in the fridge overnight, then warm with a splash of milk to restore creaminess). Make a double batch; they’ll disappear fast. Always bring the milk and cream to room temp before mixing to avoid lumps.

Step-by-Step Instructions for Creamy Garlic-Infused Mashed Potatoes

This professional method ensures ultra-smooth, restaurant-quality results every time.

Step 1: Prepare and Boil the Yukon Gold Potatoes

Peel the 2 lb Yukon Gold Potatoes and cut them into even 1-inch cubes. Uniform size is crucial for even cooking. Place the cubes in a large pot and cover with cold water by about 1 inch.

Add 1 tsp Salt to the water and bring to a boil over high heat. Once boiling, reduce to medium heat and cook for 12-15 minutes until the potatoes are fork-tender—a knife should slide in with no resistance. Drain immediately in a colander and return to the pot.

Step 2: Infuse the Butter with Garlic

While the potatoes cook, melt 0.5 cup Unsalted Butter in a small saucepan over medium-low heat. Add the 6 cloves Garlic Cloves, minced, and cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn golden.

Remove from heat immediately to prevent burning. The butter will take on a beautiful golden hue and aromatic garlic flavor. Set aside to cool slightly—this infusion will add depth to your mashed potatoes that plain butter simply can’t match.

Step 3: Mash and Incorporate Cream Elements

Return the drained potatoes to the pot and mash with a potato masher or ricer until smooth. For the creamiest texture, I recommend using a ricer. Add the 4 oz Cream Cheese (softened) and 2 tbsp Sour Cream, then mix until fully incorporated.

Slowly pour in the 0.5 cup Whole Milk (warmed) and 0.25 cup Heavy Cream, mixing constantly. The warmth of the milk helps it absorb more evenly into the potatoes. Use a wooden spoon or silicone spatula to fold everything together gently—overworking will make them gummy.

Step 4: Season and Finish with Garlic Butter

Gradually add the garlic-infused butter to the potato mixture, reserving about 2 tbsp for garnish. Fold in the 1.5 tsp Salt and 0.5 tsp Freshly Ground Black Pepper. Taste and adjust seasoning if needed—remember that mashed potatoes often require more salt than you initially think.

The mixture should be smooth, creamy, and glossy. If it seems too thick, add a splash more of the Whole Milk. The texture should hold its shape when scooped but still be lusciously creamy.

Step 5: Garnish and Serve Immediately

Transfer the mashed potatoes to a serving bowl. Drizzle with the reserved garlic butter and sprinkle with the 2 tbsp Fresh Chives, finely chopped. The chives add a fresh, oniony contrast to the rich creaminess.

Serve immediately while hot—they’ll thicken as they cool. For the best presentation, use a large spoon to create swirls in the potatoes, allowing the garlic butter to pool in the valleys. This dish pairs perfectly with grilled proteins or as a comforting standalone side.

Dietary Considerations for This Dish

Gluten-Free Friendly

This dish is naturally gluten-free, making it safe for those with celiac disease or gluten sensitivity. I always double-check that all dairy products used are certified gluten-free to avoid cross-contamination. The recipe contains no wheat, barley, or rye ingredients. 💪

Vegetarian Adaptation

The original recipe is already vegetarian—no meat or animal flesh is used. To make it vegan, swap the dairy for plant-based alternatives: Kite Hill cream cheese and cashew milk work beautifully. Replace butter with Miyoko’s vegan butter for the garlic infusion.

Dairy-Free Options

For lactose intolerance or dairy allergies, use Kite Hill cream cheese and So Delicious coconut milk instead of whole milk. Country Crock Plant Butter is my go-to for the garlic infusion. The texture remains creamy, though the flavor profile will be slightly different.

Lower-Calorie Version

To lighten the dish, use low-fat cream cheese and 2% milk instead of full-fat versions. Replace heavy cream with ½ cup additional milk. The result will be less decadent but still delicious. I often make this version for weekday meals.

Allergen Awareness

This recipe contains dairy (butter, cream cheese, milk, heavy cream, sour cream). For nut allergies, ensure all substitutions are nut-free. Always verify labels on dairy products for potential cross-contamination with other allergens. 💡

Frequently Asked Questions