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.
Hi, I absolutely love these mashed potatoes and have been making them yearly now for the Christmas holidays. I also freeze them as they freeze wonderfully. My question is can I use heavy cream/whipping cream instead of buttermilk. I’m reading different feedback on this substitute so would like your professional opinion please and thank you!
You most certainly can use heavy cream as a substitution, note that the buttermilk does add just a slight tang and the flavor will be a bit different. Still delicious though!
Is it regular chicken broth with salt or no salt added chicken broth?
We recommend a low sodium/no salt broth and then salt to your preference, but if you are using a broth with salt, just be mindful and taste before salting! Enjoy!
I make these potatoes a lot, they are so good. Has anyone cooked these in a crockpot? I’m doing 5 lbs tomorrow, I usually do 3 lbs and would prefer to do them in my crockpot as it would be the perfect size for the 5 lbs. Any feedback would be greatly appreciated. Thanks!
Love these potatoes. Can’t make mashed potatoes any other way anymore?
These are the best mashed potatoes I’ve ever made. This is the only way to make them.
My teenage sons said I have to do my mashed potatoes this way from now on ❤️
Love these potatoes! My husband and mother in law request these as a side any chance they get. So easy and delicious! I usually add more garlic and I use heavy cream instead of the buttermilk.
I just made these for a birthday dinner for tomorrow and OMG, these are fantastic!! I only used 3 pounds of potatoes so I pared everything else down according and used heavy cream instead of buttermilk. I did use a full bulb of garlic though and they are perfect! Thanks also to Cathy W. who mentioned she saves the broth, what a great tip. Mine has made its way to the freezer for a future soup. Thanks for the great recipe.
I made this for Thanksgiving last year and it was so delicious that I’m making it again this year! The BEST mashed potatoes I’ve ever made.
My whole family loved them. They said it was a must keep recipe!
I changed the buttermilk for just milk (as that’s all we had at the time), and then added sprinkle of garlic powder and chives for taste. It was delicious and would go great with whatever you’re grilling! I suggest adding bacon, cheese, and sour cream to load them , but they’re delicious the regular way too.
My whole family loved it. They said it was a must keep recipe.
I changed the buttermilk for just milk (because that’s all we had) and I added a sprinkle of garlic powder and chives. It was delicious and would go great with pretty much anything you’re grilling!