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.
I tried this recipe,,,omg it’s so delicious,,the best mashed potatoes I’ve ever had,can’t think making them any other way.
Great recipe! Even though there are two of us, I still make the 5 lb batch and use the leftovers for shepherd’s pie later in the week. The recipe is also easy to half. I use heavy cream instead of buttermilk and add more garlic.
if you don’t have salted butter how much salt should you add?-regular or kosher?
You will want to add 1/4 teaspoon of salt for every stick (1/2 cup) of unsalted butter used.
These are EXCELLENT!!!!
A really good recipe. I would increase the number of garlic cloves to make it a little more garlically. Used yellow potatoes so didn’t look as nice but delicious anyway.
Delicious!!! I used the “leftover” broth to cook turnip greens and I used Buttermilk Ranch dressing instead of plain buttermilk; so good!!!!! Thanks for sharing!
These turned out really good. I cut the recipe in half and used 5 cloves of garlic. It only had a light garlic flavor to it. I also could not find buttermilk at my local grocery so I used a milk and vinegar substitute.
Best mashed potatoes ever! I served them as a bed for beouf bourguignon, and we loved them!
Cooked these up for Valentine’s Day with snow crab and Brussel sprouts, I am pretty sure it became one of our family favourites!
Made these for Christmas Dinner and my family absolutely loved them!!