Description
These Steakhouse-Style Garlic Mashed Potatoes are creamy, buttery, and packed with savory roasted garlic flavor. Perfect as a comforting side dish, they combine fluffy mashed potatoes with rich butter, sour cream, and heavy cream for a classic steakhouse experience right at home.
Ingredients
Scale
Potatoes and Garlic
- 2 1/2 pounds russet or Yukon gold potatoes, peeled and cut into chunks
- 6 cloves garlic, peeled
Dairy
- 1/2 cup unsalted butter
- 3/4 cup heavy cream, warmed
- 1/2 cup sour cream
Seasonings
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
Garnish (optional)
- Chopped fresh chives or parsley
Instructions
- Boil Potatoes and Garlic: Place the peeled and chunked potatoes along with the peeled garlic cloves in a large pot, then cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15–20 minutes until the potatoes are fork-tender.
- Drain and Dry: Drain the potatoes and garlic thoroughly and return them to the hot pot. Let them sit for 2–3 minutes to allow any excess moisture to evaporate, ensuring fluffier mashed potatoes.
- Mash Potatoes with Butter: Add the unsalted butter to the pot and begin mashing the potatoes and garlic until mostly smooth, incorporating the butter evenly.
- Add Creams and Season: Gradually pour in the warmed heavy cream and the sour cream while continuing to mash, working until the mixture is creamy and fluffy. Season with salt and black pepper to taste.
- Serve and Garnish: Transfer the mashed potatoes to a serving bowl and garnish with chopped fresh chives or parsley, if desired. Serve warm for best flavor and texture.
Notes
- For ultra-smooth potatoes, use a potato ricer instead of a masher.
- Roasting the garlic beforehand will give the potatoes a deeper, richer garlic flavor.
- Leftovers reheat well and can be used as a delicious topping for shepherd’s pie.
