Go Back

Steakhouse Garlic Mashed Potatoes

Steakhouse garlic mashed potatoes combine Yukon Gold potatoes and garlic with warm butter and cream for a creamy, smooth side dish. Simmer the potatoes until fork-tender, then mash and let them stand for 5 minutes before serving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Resting time 5 minutes
Total Time 41 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 6 cloves garlic large, peeled
  • 3 qt cold water
  • 1 tbsp kosher salt divided
  • 0.5 cup unsalted butter cut into pieces
  • 0.75 cup heavy cream
  • 0.25 tsp black pepper

Method
 

  1. Combine the potatoes, garlic, cold water, and 2 teaspoons of the salt in a 6-quart pot; the water should cover the potatoes by about 1 inch.
  2. Bring the mixture to a boil over high heat.
  3. Reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  4. Drain the potatoes and garlic well, then return them to the pot.
  5. Cook over low heat for 1 to 2 minutes, stirring gently, to evaporate excess moisture.
  6. Warm the butter and cream in a small saucepan over low heat for 3 to 4 minutes, until the butter is melted and the cream is steaming but not boiling.
  7. Mash the potatoes and garlic with a potato masher, gradually mixing in all of the warm butter and cream until creamy.
  8. Stir in the remaining 1 teaspoon salt and the pepper.
  9. Let the potatoes stand for 5 minutes before serving.

Notes

For the creamiest texture, warm the butter and cream before mixing them into the potatoes. Refrigerate leftovers for up to 4 days; freeze for up to 2 months, though the texture may change slightly. For a dairy-free version, use plant-based butter and unsweetened dairy-free cream.