Delicious Steakhouse Mashed Potatoes
Delicious steakhouse mashed potatoes are known for their creamy, rich, and buttery taste. Serve these restaurant-style mashed potatoes to complete a hearty meal in less than 30 minutes.
While you are here be sure to check out this Baked Microwave Sweet Potato and Easy Oven Roasted Broccoli with Bacon.
I like to call these better than your favorite steakhouse mashed potatoes because they are! There’s nothing more decadent than a juicy rib eye steak, succulent lobster, and buttery mashed potatoes as a satisfying side dish. Sometimes, I would go JUST for the potatoes!
Well, Outback, Morton’s, and Longhorn don’t have anything on these homemade mashed potatoes. Enriched with both heavy cream and whole milk, this is the best restaurant mashed potatoes recipe by far!
Why you will love Steakhouse Mashed Potatoes:
Classic! This traditional side dish is so popular because it goes well with almost anything and it is a family favorite comfort food.
Customizable! From the variety of potatoes to the seasonings and toppings, make this steakhouse mashed potatoes recipe truly yours!
Restaurant Quality! Upgrade any meal with this delicious side dish.
The Best Potatoes for Steakhouse Mashed Potatoes
- Russet Potatoes: Often used for classic baked potatoes, this super starchy variety is fluffy when cooked.
- Red Potatoes: Waxy red potatoes have thin skin so use them if you want to skip peeling. They have a subtle, sweet flavor.
- Yukon Gold Potatoes: A bit less starchy than russets, these are great for softer mashed potatoes.
Ingredients for Steakhouse Mashed Potatoes Recipe
To make the best steakhouse mashed potatoes, you will need the following ingredients:
- Russet potatoes: Peeled and cut into 1-inch cubes.
- Milk: Heavy cream and whole milk is the winning combination for creamy mashed potatoes.
- Unsalted butter: Cut this essential ingredient into pieces.
- Seasoning: Season simply with kosher salt and black pepper.
Optional Ingredients
- Sour cream: For ultra creamy steakhouse mashed potatoes with a slight tanginess, use this.
- Chives: Add this fresh herb for added flavor.
How to make Steakhouse Mashed Potatoes
Boil Potatoes
Place the potatoes in a large pot and cover with cold water. Make sure there’s about an inch of water above the potatoes.
Bring the water to a boil over high heat, then reduce the heat to maintain a gentle boil. Cook the potatoes until they are fork-tender, which usually takes about 15-20 minutes.
Warm Up Milk
While the potatoes are cooking, combine the heavy cream and milk in a small saucepan. Heat over low heat until warm but not boiling, (or warm them up in the microwave careful not to bring to a boil).
Mash Cooked Potatoes
Once the potatoes are cooked, drain them in a colander and let them sit for a minute to let any excess moisture evaporate.
Return the potatoes to the pot or transfer them to a large mixing bowl. Use a potato masher, ricer, or an electric hand mixer to mash the potatoes until they reach your desired consistency.
Combine Warmed Cream Mixture and Potatoes
Gradually add the warmed cream mixture to the mashed potatoes, stirring or beating until fully incorporated.
Stir in Additional Ingredients
Stir in the butter pieces, salt, and pepper until the butter is melted and evenly distributed. If you’d like to add sour cream and chives, fold them into the mixture at this point.
Adjust the seasoning to your preference.
Tips and variations for Steakhouse Mashed Potatoes
- You can start infusing the potatoes with flavor when you boil them by using chicken broth instead of water.
- In order to prevent gluey mashed potatoes, remove the potatoes from the hot water as soon as they are fork tender. This prevents them from being overcooked.
- For perfect steakhouse style garlic mashed potatoes, add 2-3 roasted garlic cloves. If you want the dish to be extra garlicky, use garlic powder because garlic cloves can become overpowering.
- For the ultimate indulgence, add cheese to the mixture and top with bacon bits.
FAQ
Do I need to peel the potatoes?
Peeling the potatoes is an optional step, that depends on the type of potatoes used. Russets tend to have hard, dry skin that is not so pleasant, so for this recipe, we peel the potatoes.
However, keeping the skin adds fiber and texture to the steakhouse mashed potatoes.
Why do restaurant mashed potatoes taste better?
The difference is not the ingredients but rather the method. The potatoes are boiled just long enough to be fork tender, mashed and then immediately combined with preheated milk.
This enriches the potatoes and produces more luxe, creamy mashed potatoes.
Is it better to use milk or heavy cream in mashed potatoes?
Heavy cream results in creamy mashed potatoes but whole milk works too. Both are used in this recipe. Whatever you use, ensure it is full fat for the best texture.
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Ingredients
- 2 pounds Russet potatoes peeled and cut into 1-inch cubes
- 1/2 cup Heavy cream
- 1/4 cup Whole milk
- 1/2 cup Butter unsalted
- 2 teaspoons Salt adjust to taste
- 1 teaspoon Black pepper adjust to taste
Optional Ingredients
- 1/4 cup sour cream and 2 tablespoons chives for added flavor
Instructions
- 1. Peel all of the skin off of the potatoes and cut them into cubes. Place the potatoes in a large pot and cover with cold water. Make sure there's about an inch of water above the potatoes.
- 2. Bring the water to a boil over high heat, then reduce the heat to maintain a gentle boil. Cook the potatoes until they are fork-tender, which usually takes about 15-20 minutes.
- 3. While the potatoes are cooking, combine the heavy cream and milk in a small saucepan. Heat over low heat until warm but not boiling, (or warm them up in the microwave careful not to bring to a boil).
- 4. Once the potatoes are cooked, drain them in a colander and let them sit for a minute to let any excess moisture evaporate.
- 5. Return the potatoes to the pot or transfer them to a large mixing bowl. Use a potato masher, ricer, or an electric hand mixer to mash the potatoes until they reach your desired consistency.
- 6. Gradually add the warmed cream mixture to the mashed potatoes, stirring or beating until fully incorporated.
- 7. Stir in the butter pieces, salt, and pepper until the butter is melted and evenly distributed. If you'd like to add sour cream and chives, fold them into the mixture at this point. Adjust the seasoning to your preference.
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