Perfect Steakhouse Style Garlic Mashed Potatoes is a classic side dish. They are perfectly creamy with a punch of garlic flavor. This recipe will make you feel like you are eating in a restaurant!
Looking for steakhouse-style garlic mashed potatoes with those beautiful lumps 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 to give you that true steakhouse-style experience, without the noise and crowd of people and long wait for a table. Don’t get us wrong, we love a good steak and mashed potatoes at a traditional steakhouse, but sometimes we want the food without everything else that comes with it, including the bill! These mashed potatoes will make you so glad you ate at home.
Potato Options for Steakhouse Style Garlic Mashed Potatoes:
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.
Water vs. Chicken Broth:
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.
Buttermilk:
This recipe calls for buttermilk. If you do not have buttermilk, you can always use a buttermilk substitute, or use plain whole milk or heavy cream.
To Mash or to Whip:
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.
Storage and Reheating Instructions:
Mashed potatoes are best when fresh. However, you can store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat single serving-size portions in the microwave in 30 second increments until warmed through.
If you like this recipe, you may be interested in these other delicious potato side dish recipes:
- Honey Roasted Smashed Potatoes
- Garlic Bread Roasted Potatoes
- Cheesy Scalloped Potatoes
- The Creamiest Mashed Potatoes
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.
The Wife and I agree that these are the best mashed potatoes we have ever eaten!!
I made these tonight and forgot to fill in the stars. They are simply the BEST mashed potatoes ever!!! Didn’t change a thing, as it was AWESOME!!!
Best mashed potatoes ever!!! Didn’t change a thing, and it was AWESOME!!!
I changed it up a bit and used peeled russets instead, added a little milk to make it more creamy and they turned out delicious. Will rarely go back to regular mashed potatoes.
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!
We had these last night with applewood smoked chicken quarters and even our picky triplets loved them! Thanks for the recipe!
Does not having cream cheese atm make a big difference ?
I would replace it with butter at the very yeast. Cream cheese adds a rich creaminess.
I know your post is from a couple years ago, but for others wondering the same thing, my opinion is that most definitely the cream cheese is what really takes these potatoes over the top. Without it you pretty much just have regular mashed potatoes with a slight garlic flavor. Speaking from experience, you can use light cream cheese instead, but it’s “wetter”, so you might need to cut back a bit on the buttermilk (or cream as many have substituted) so the potatoes won’t be too loose. I’ve used both and really prefer them with the regular cream cheese.
Great mashed taters I fried some bacon and cut up and added to them!! AWESOME!!!
The BEST from scratch mashed potatoes ever!!!!! This recipe is a keeper! Fantastic!!!!!
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.
What do you do with the garlic? After the potatoes are cooked?
You mash the garlic in with the potatoes.