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Perfect Steakhouse Style Garlic Mashed Potatoes are a classic side dish. They are creamy and have a punch of garlic flavor. This recipe will make you feel like you are eating in a restaurant!

Garlic Mashed Potatoes in a white bowl with a wooden spoon in it.

Looking for a steakhouse-style garlic mashed potato with those beautiful lumps that’s full of garlic flavor? We’ve got you covered! This mashed potato recipe takes things over the top to pack in as much flavor as possible. We use red potatoes with the skin on for that true steakhouse-style experience. The potatoes and whole garlic cloves are cooked in chicken broth to add extra flavor. Once drained, the potatoes are loaded up with butter, cream cheese, and buttermilk for the perfect creamy element. These are exactly the kind of garlic mashed potatoes you’d find in a restaurant!

What kind of potatoes can I use?

Steakhouse style mashed potatoes work best when made with small red potatoes. You can also use yukon gold potatoes, or russet potatoes. If using russet potatoes, be sure to peel the potatoes before using in this recipe as russet potato peels are often unpleasant to eat.

Do I have to boil my potatoes in chicken broth or will water work too?

The potatoes soak up some of the liquid that they are cooked in so boiling your potatoes in chicken broth is a great way to add flavor to your mashed potatoes. If you do not have chicken broth, you can also use water, but your mashed potatoes won’t have that extra flavor that takes them over the top.

What should I do if I don’t have buttermilk?

This recipe calls for buttermilk. If you do not have buttermilk, you can always use a buttermilk substitute, or use plain milk or heavy cream.

Should I mash my potatoes or whip my potatoes?

Mashing your potatoes is done with a potato masher tool, while whipping your potatoes is done with a hand mixer. Either method will work and produce a dish with slightly different textures. Mashing will produce more lumps and texture, while whipping will incorporate more air and be a lighter, fluffier, smoother mashed potato. When making a steakhouse style mashed potato with skins on, it is best if the potatoes are mashed to retain texture.

Diced potatoes in chicken broth

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Garlic Mashed Potatoes in a white bowl with a wooden spoon in it.
Perfect Steakhouse Style Garlic Mashed Potatoes are a classic side dish. They are creamy and have a punch of garlic flavor. This recipe will make you feel like you are eating in a restaurant!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
  • 6 cups chicken broth
  • 5 pounds red potatoes unpeeled
  • 5 cloves garlic whole
  • ½ cup salted butter
  • 4 ounces cream cheese
  • ½ cup buttermilk
  • 1 teaspoon salt
  • Bring the chicken broth to a boil in a large pot over high heat.
  • Meanwhile, cut the unpeeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks and garlic cloves into the boiling chicken broth and boil until potatoes are tender, about 15 minutes.
  • Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
  • Add in the butter, cream cheese, buttermilk, and salt. Use a masher to mash the potatoes and other ingredients until everything is melted, combined, and completely mashed.


Calories: 369kcal | Carbohydrates: 47g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 1149mg | Potassium: 1478mg | Fiber: 4g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 37.3mg | Calcium: 77mg | Iron: 2.5mg
Course: Side Dish
Cuisine: American
Keyword: Mashed Potatoes
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April 28, 2019 11:36 am

Delicious potatoes, but not enough garlic for us. I roasted two bulbs and added them to the finished spuds, which suited this family fine. Thanks for the recipe!

August 16, 2020 8:06 am

These potatoes are the best! I saved the leftover broth for soups later. The potato starch will thicken naturally!

Jamie F
January 22, 2020 5:21 pm

5 stars
This recipe was perfect, I can’t think of anything to change! I used heavy cream instead of buttermilk and whipped with a mixer but absolutely perfect! Reminds me of Applebee’s Garlic Mashed Potatoes for a comparison, they were SO good!

June 25, 2020 1:11 pm

5 stars
My SO loved these!!!! I had bought those cutesy small red taters for a shrimp boil I’m doing and did double use on these mashed potatoes. I scaled down the recipe closer to 1.5 lbs and used butter, cream cheese and heavy cream to where I liked the consistency. Literal quote- “why can’t things like this be served at Thanksgiving! This is where it’s at!”

June 21, 2020 5:19 pm

5 stars
Great recipe!!! Tasted amazing. Like others, i used whipping cream instead of buttermilk since i couldn’t find. Also used a bit of garlic salt to increase the garlic flavor. Will be making this more often 🙂

Amber Tozer
November 6, 2020 9:46 am

5 stars
Absolutely delicious! These are the best homemade mashed potatoes I’ve ever made. The name fits them perfectly. Rich, creamy, and flavorful. Will make these again and again.

Miranda M
October 18, 2020 5:41 pm

5 stars

Miranda M
October 18, 2020 5:40 pm

Amazing! Such a hit with the whole family!

Lori G
May 19, 2020 8:30 pm

5 stars
I made these tonight for my family and I have to say I’ll never make regular mashed potatoes again. These were delicious!! I didn’t have buttermilk so I used heavy cream, but I’m sure they would have been just as good with buttermilk.

Kriss Wegemer
October 20, 2018 9:00 pm

5 stars
Awesome mashed potatoes. I stuck to the recipe almost exactly. I put in 4 scoops of collagen peptides because the only way to get my daughter to eat protein is by stealth. (lying, cheating, and hiding it).

I thought the chicken broth would have enough potato starch in it to thicken gravy. I reduced it, a lot, maybe 75%, and didn’t add any other salt to the gravy. Just the reduced starchy broth, rib roast drippings, and a little half&half made great gravy, I thought. Daughter wouldn’t touch it.

A fantastic recipe. Declared a new family favorite.

February 27, 2019 7:20 pm
Reply to  Kriss Wegemer

What do you do with the garlic? After the potatoes are cooked?

November 15, 2020 12:31 pm

5 stars
This recepi will be at our Thanksgiving table thank you so much for sharing.

Jennifer Korcsog
October 11, 2020 3:18 pm

5 stars
These mashed potatoes are too die for

Lori G
May 27, 2020 10:58 pm

Made these potatoes and they were amazing! Even my super picky eater liked them too. I didn’t have buttermilk so I used heavy cream, but I’m sure they’ll be delicious with buttermilk too. Can’t wait to make them again!

Rebecca Newman
April 29, 2020 2:24 pm

5 stars
I absolutely love these potatoes! They are definitely restaurant quality. I really like that the garlic flavor is noticeable, but not too overpowering. Even my 19-month old is a fan. Thank you! ❤️

March 17, 2020 5:53 pm

5 stars
Absolutely delicious!! My family said they were the best potatoes we’ve ever had! Will definitely be making these again!

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