These steakhouse-style garlic mashed potatoes are rich and creamy and cook red potatoes in a seasoned soup with a flavour. Thanks to the butter and cream cheese, the texture is fantastic and you can choose from rustic mashed potatoes or silky style. Serve them with grilled steak, grilled chicken or your favorite weekend entree.
Yes. Yukon gold has a natural buttery texture. Russia is even hungry. Peel them and avoid overmixing.
no. The thin skin on the red potatoes is tender and adds texture and color.
Use heavy cream, half and whole milk. For a quick stand-in, mix ½ cup of milk with 1½ teaspoon of lemon juice, rest for 5 minutes, and use.
Use a manual mixer on low or on potatoes. Gradually add warm buttermilk or heavy cream until silky.
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Yes. Refrigerate up to 2 days in advance and gently reheat with warm heavy cream or buttermilk.
Roast the head of garlic, mash the soft cloves into the potatoes, or stir a little garlic at the end.
Buttermilk → Heavy Cream: For extra richness, substitute the buttermilk with warm heavy cream. You can also make half buttermilk and half heavy cream.
No cream cheese: Use ¼ cup heavy-duty cream plus 1–2 tablespoons butter to perform a similar silky style.
Vegetarian: Swap the vegetable soup for chicken soup.
More garlic: Stir ½-1 teaspoon toasted garlic or a little garlic powder to make the garlic taste.
Tacky twist: Fold in ½-1 cup chopped parmesan or sharp cheddar.
Herbal finish: Add chopped chives, parsley or thyme before serving.
Ingredient Notes
- chicken soup: Infused with savory seasonings to the potatoes while cooking, so every taste is delicious.
- Red potatoes: When mashed, natural butter, with thin and soft skin, adding a nice color and comfortable texture without peeling.
- garlic: Added steakhouse style garlic depth.
- Unsalted butter: Increase the richness and smooth texture of the restaurant’s mashed potatoes.
- Buttermilk: Bring soft thorns and moisture; it’s easy to swap heavy cream for a richer section.
- Cream cheese: Secret vortex, woven and silky without making the dirt heavier.
- Garlic Salt: Double the garlic and balance the dairy.
- Kosher Salt: Finish the seasoning to make the potato flavor pop out.
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Steakhouse style garlic mashed potatoes
- Cut your little red potatoes into 1-inch cubes.
- In a large pot, your chicken broth brings a boil. Carefully place the potatoes in a boiling soup and let them boil for about 20 minutes, or until they are tender, which can be easily pierced with a fork.
- Once the potatoes are finished, drain the potatoes. In an empty pan, place garlic and butter. Let it cook slowly until the butter is completely melted and the garlic is fragrant. Add cream cheese to melt it a little.
- Return the potatoes to the pan and stir to the butter, garlic and cream cheese mixture. Add seasoning and ½ cup buttermilk. You can crush the potatoes for more texture or use a manual blender to make the mashed potatoes smoother. If necessary, add additional buttermilk.
- Sprinkle with pepper and serve with green onions if needed.
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Steakhouse style garlic mashed potato recipe
These steakhouse-style garlic mashed potatoes are rich and creamy and cook red potatoes in a seasoned soup with a flavour.
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Calories: 263KCAL | carbohydrate: 30g | protein: 6g | Fatty: 14g | Saturated fat: 9g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Trans fat: 0.5g | cholesterol: 41mg | sodium: 1031mg | Potassium: 860mg | fiber: 3g | sugar: 4g | Vitamin A: 452IU | Vitamin C: 15mg | calcium: 62mg | iron: 1mg
Nutrition Disclaimer: Fresh meals at home are not nutritionists or nutritionists, and any shared nutrition information is just an estimate. If you need to verify any information, we recommend running the ingredients through the online nutrition calculator.
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