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. Donโt 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 weโve 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.
These mashed potatoes are too die for
Great
These potatoes are the best! I saved the leftover broth for soups later. The potato starch will thicken naturally!
My SO loved these!!!! I had bought those cutesy small red taters for a shrimp boil Iโm 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- โwhy canโt things like this be served at Thanksgiving! This is where itโs at!โ
Great recipe!!! Tasted amazing. Like others, i used whipping cream instead of buttermilk since i couldnโt find. Also used a bit of garlic salt to increase the garlic flavor. Will be making this more often ๐
Made these potatoes and they were amazing! Even my super picky eater liked them too. I didnโt have buttermilk so I used heavy cream, but Iโm sure theyโll be delicious with buttermilk too. Canโt wait to make them again!
I made these tonight for my family and I have to say Iโll never make regular mashed potatoes again. These were delicious!! I didnโt have buttermilk so I used heavy cream, but Iโm sure they would have been just as good with buttermilk.
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! โค๏ธ
Absolutely delicious!! My family said they were the best potatoes weโve ever had! Will definitely be making these again!
How would I make this for a smaller family?
Just half or quarter the amounts in the recipe