Go Back
+ servings
Print Recipe
5 from 6 votes

Steakhouse Red Skin Roasted Garlic Mashed Potatoes

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!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Roasted garlic mashed potatoes, Steakhouse mashed potatoes, Steakhouse style roasted garlic mashed potatoes
Servings: 6 Servings
Calories: 368kcal
Author: Sunena Anand


  • 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


  • 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.



  • 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.


Calories: 368kcal | Carbohydrates: 38g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 510mg | Potassium: 1040mg | Fiber: 4g | Sugar: 3g | Vitamin A: 836IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 2mg