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!
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👩🏽🍳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 the recipe card, below.
📖Substitutions
- Red skin potatoes: If you do not have red skin potatoes, feel free to use russet or Yukon gold potatoes. If you use a different type of potato, I recommend peeling them.
- Roasted garlic: If you are running short on time or don't have a whole head of garlic, you can use garlic powder for a subtle garlic flavour. Store-bought garlic butter is a quick and easy substitute that will also add garlic notes to the dish. Homemade roasted garlic butter is a good substitution if you have it on hand.
- Heavy cream: You may use half and half cream in place of heavy cream, if you do not have heavy cream on hand. Keep in mind that you will lose some of the richness in the recipe if using half and half, as the fat content is much lower.
🔪Variations
- Herbaceous: Steep fresh sage or thyme into the cream mixture while heating it up, for an herby twist to these potatoes.
- Cheesy: Add boursin cheese to these potatoes for an elevated twist.
- Baked: If you like a crispier top to your mashed potatoes, put the potatoes under the broiler for a few minutes until lightly golden brown.
⏲️ Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Cut the potatoes: Cut the potatoes into quarters. Ensure that the pieces are like-sized so that everything cooks evenly.
Prepare the roasted garlic: Prepare one batch of air fryer roasted garlic.
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]
💭 Expert Tips
Make sure the potatoes are dry: One of the keys to fluffy mashed potatoes is to make sure there is no excess moisture on the potatoes when you start to mash them. Do not skip this step!
Do not over mix the potatoes: Only mix the potatoes as much as needed to mix in the cream mixture. Overworking the potatoes will make the potatoes slightly gluey and less fluffy.
🍽 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
While a hand mixer can technically be used, be sure not to overmix, as you may end up with gummy potatoes. Hand-mashing or using a potato ricer provides more control over the texture.
While not traditional in most classic steakhouse mashed potato recipes, you can add cheese for a variation and to your taste. Sharp cheddar, parmesan, or even gruyère would likely work well.
📝More Side Dish Recipes
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Steakhouse Red Skin Roasted Garlic Mashed Potatoes
Equipment
Ingredients
- 6 Red skin potatoes - peel on, quartered
- 2 heads Roasted garlic
- 1 cup Heavy cream
- ¼ cup Salted butter
- 1 teaspoon Sea salt
- ¼ teaspoon Black pepper
- Chives - to garnish
Instructions
- Prepare one batch of air fryer roasted garlic, and set aside.2 heads Roasted garlic
- 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.6 Red skin potatoes
- 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.1 cup Heavy cream, ¼ cup Salted butter
- 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.
- 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.1 teaspoon Sea salt, ¼ teaspoon Black pepper
- Transfer the mashed potatoes to a serving dish, and top with extra pats of butter, and chopped chives.Chives
Video
✱Recipe Notes
- Make sure the potatoes are dry: One of the keys to fluffy mashed potatoes is to make sure there is no excess moisture on the potatoes when you start to mash them. Do not skip this step!
- Do not over mix the potatoes: Only mix the potatoes as much as needed to mix in the cream mixture. Overworking the potatoes will make the potatoes slightly gluey and less fluffy.
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