Perfect Steakhouse Style Garlic Mashed Potatoes are a classic side dish. They are creamy and have a punch of garlic flavor. This recipe will make you feel like you are eating in a restaurant!
Looking for a steakhouse-style garlic mashed potato with those beautiful lumps that’s 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 for that true steakhouse-style experience. The potatoes and whole garlic cloves are cooked in chicken broth to add extra flavor. Once drained, the potatoes are loaded up with butter, cream cheese, and buttermilk for the perfect creamy element. These are exactly the kind of garlic mashed potatoes you’d find in a restaurant!
WHAT KIND OF POTATOES CAN I USE?
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.
DO I HAVE TO BOIL MY POTATOES IN CHICKEN BROTH OR WILL WATER WORK TOO?
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.
WHAT SHOULD I DO IF I DON’T HAVE BUTTERMILK?
This recipe calls for buttermilk. If you do not have buttermilk, you can always use a buttermilk substitute, or use plain milk or heavy cream.
SHOULD I MASH MY POTATOES OR WHIP MY POTATOES?
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.
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.
- 6 cups chicken broth
- 5 pounds red potatoes unpeeled
- 5 cloves garlic whole
- ½ cup salted butter
- 4 ounces cream cheese
- ½ cup buttermilk
- 1 teaspoon salt
- Bring the chicken broth to a boil in a large pot over high heat.
- Meanwhile, cut the unpeeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks and garlic cloves into the boiling chicken broth and boil until potatoes are tender, about 15 minutes.
- Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
- Add in the butter, cream cheese, buttermilk, and salt. Use a masher to mash the potatoes and other ingredients until everything is melted, combined, and completely mashed.
Calories: 369kcal | Carbohydrates: 47g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 1149mg | Potassium: 1478mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11.8% | Vitamin C: 45.2% | Calcium: 7.7% | Iron: 13.9%