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.
Absolutely delicious
Kudos, wife and I loved it! Short ribs, steakhouse baby mashed red taters and collards! Only thing missing was crackling cornbread.
Oh my gosh, these were fabulous! Made them for a Thanksgiving side dish for 30 people and there were raves all around & no leftovers! I used a bag of mixed red and yellow potatoes and substituted cream for the buttermilk, because that’s what I already on hand. I’ll never make just plain mashed potatoes ever again. These were the BOMB! Thank you for sharing this recipe.
I never leave reviews but I had to with this. Amazing flavor and so easy! My SO said these were hands down the best mashed potatoes I’ve ever made and checked the trash can for a restaurant container lol.
Delicious!
I usually change up recipes a bit to my personal preference-but I left this one alone- it’s that good!
I wanted to make something a bit different than mashed potaoets with our beef ribs. My wife and I loved them! We have a bit remaining so dinner is already part complete:)
Fantastic recipe! I did change the buttermilk for the heavy cream and the red potatoes for Yukon potatoes since that was what I had on hand. I will definitely be making this recipe again.
These mashed potatoes were so good that I might’ve shed a tear or two from happiness. I’ll never make regular mashed potatoes again. I didn’t have buttermilk, so I just used regular milk instead. I’d recommend adding scallions and bacon on top.
There I am putting peeled potatoes in a pot to make plain old mashed potatoes, when my husband says “how about garlic potatoes?” I so glad to find this recipe. Absolutely dee-lish! My husband says they are very tasty. And so easy to make! Thank you!
Just like Applebee’s Garlic Potatoes! Yum!