Steakhouse Red Skin Roasted Garlic Mashed Potatoes (2024)

Published: Dec 21, 2021 · Modified: Jan 2, 2024 by Sunena Anand · This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. · Leave a Comment

These steakhouse style red skin roasted garlic mashed potatoes are a fantastic way to bring your favourite fancy restaurant dinners home. The secret to these silky, creamy mashed potatoes is two whole bulbs of roasted garlic, packed with a luscious amount of butter and cream. There's no better way to celebrate a special occasion! Start off the meal with a classic steakhouse wedge salad for the full experience!

Try these potatoes with homemade prime rib, a perfectly seared ribeye, blackened creole chicken, creamed jalapeño corn, or eat them straight out of the pot. If you too, love unimaginable amounts of potatoes, try out our twice baked mashed potatoes, or cheesy potatoes au gratin!

👩🏽‍🍳Why This Recipe Works

The ultimate mashed potato recipe: If you need to have one perfect mashed potato recipe in your recipe collection, this is it. These mashed potatoes are a versatile side dish that will pair well with just about anything. That means you can this recipe works for weeknight dinners and holidays.

Great for feeding a crowd: With some minor adjustments, these mashed potatoes can be made in large quantities for a crowd. The process is just as simple whether you make these for 2 or 20 people.

Full of flavor: Potatoes on their own can be slightly bland or dull. These steakhouse mashed potatoes have the right amount of saltiness and mellow garlic notes, for savory goodness in every bite.

🥘Ingredient Notes

• Red skin potatoes: Red skin potatoes are a great choice for mashed potatoes, as they have the same fluffy texture that a russet potato would give to the dish. The red skins add a touch of texture and color to the mash, which is iconic to many steakhouse recipes.
• Heavy cream: The secret to restaurant style mashed potatoes is to use liquid with a high fat content. Heavy cream has 35% fat content which contributes to the silky, luscious texture and flavor.
• Salted butter: I recommend using salted butter for these potatoes, because it is another opportunity to season the dish. It is important to add layers of saltiness and savory flavor, and salted butter helps to do that.

A full list of ingredients with measurements is located on therecipe card, below.

⏲️Step-by-Step Instructions

Fill a large pot with cold water, salt, and the potatoes. Bring to a boil over medium heat, and boil the potatoes until they are fork tender. The potatoes should smash easily with a fork without much pressure. [photo 1]

While the potatoes are boiling, heat the cream and butter in a saucepan over medium-low heat. You do not need to bring the cream to a boil, it just needs to be warmed through. Once heated, turn the heat to low to keep the cream warm while the potatoes cook.

Once the potatoes are boiled, drain and return to the hot pot. Let the residual moisture on the potatoes evaporate. Add the roasted garlic to the potatoes. Using a potato masher, mash the potatoes until there are no visibly large chunks of potatoes. [photo 2]

Add in half of the cream mixture, and continue to mash until the cream is mixed in. Add the other half of the cream mixture to the potatoes along with salt and pepper, and combine using a spatula or wooden spoon. Gently fold the cream into the potatoes. [photo 3]

Transfer the mashed potatoes to a serving dish, and top with extra pats of butter, and chopped chives. [photo 4]

🍽Make Ahead & Storage

The roasted garlic can be prepared up to 5 days in advance. Store in an airtight container or storage bag in the fridge.

You can make these potatoes 1-2 days in advance of serving them. Store in the fridge.

Leftover potatoes keep well in the refrigerator for 2-3 days, in an airtight container. They can be reheated in the oven, covered in foil, or in the microwave.

If the potatoes look a little dry, add some extra cream before reheating.

⭐Recipe FAQs

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