Garlic Mashed Potatoes– Easy Outback Steakhouse Copycat

This garlic mashed potatoes recipe is simple, creamy, and hits every cozy note without a fuss. You just boil red potatoes in broth with garlic, mash with butter and cream cheese, and that’s pretty much it. It’s quick (under 30 mins), budget-friendly, and makes enough for a few comforting meals — no peeling required.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: buttery, garlicky, smooth with soft chunks
• Great for: chill nights, easy sides, leftover lunches

Why I Like This Recipe

Wasn’t trying to cook anything special — just wanted something warm that didn’t feel like effort. Grabbed some red potatoes, threw in garlic, and next thing I knew… mashed potato heaven. The cream cheese and buttermilk combo? Low-key addictive. It’s just solid comfort food that comes together without too much brain power.

Ingredients

• 6 cups chicken broth
• 5 lbs red potatoes (unpeeled, chopped)
• 5 whole garlic cloves
• ½ cup salted butter
• 4 oz cream cheese
• ½ cup buttermilk
• 1 tsp salt (plus more to taste)

How To Make Garlic Mashed Potatoes

• Boil the goods: Pour broth into a big pot, bring to a boil. Toss in the potatoes and garlic (don’t bother peeling anything). Let it simmer for about 15 minutes or until everything’s fork-soft.
• Drain + mash: Strain out the potatoes and garlic — keep it rough, no rinsing. Toss into a big bowl with butter, cream cheese, buttermilk, and salt. Mash it up however you like (chunky or smooth — both are good).
• Taste + serve: Try a spoonful, adjust salt if it needs a little more love. Serve warm, preferably in a deep bowl while sitting in something soft.

Tips for Success

• Don’t peel the potatoes — the skins add texture and save time
• Let the potatoes drain well or they’ll get watery
• Room temp butter + cream cheese melt in better
• If it’s too thick, splash in some warm milk or broth while mashing

Storage and Reheating

• Fridge: Keeps fine in the fridge for 3–4 days, airtight container style.
• Freezer: You can freeze it, just know it might get a little grainy. Reheat with a splash of milk and stir until creamy again.
• Stove: Best method. Low heat, stir in a bit of broth or cream until warmed through.
• Microwave: Works, but go slow. 50% power, stir halfway, add liquid if needed.

Frequently Asked Questions

• Can I use Russet potatoes instead?
  Yeah, totally. They’ll be fluffier and less creamy, but still good.
• What’s a good buttermilk swap?
  Milk + a splash of lemon juice or vinegar. Let it sit for a few mins, done.
• Can I make this dairy-free?
  Use olive oil or vegan butter, and a dairy-free cream cheese. Still works — just different vibes.
• Is it okay to roast the garlic first?
  Absolutely. It gives a sweeter, mellow flavor. Worth it if you’ve got the time.
• How long can this sit out?
  A couple hours max. After that, it’s fridge or bust.

Common Mistakes and How to Dodge Them

• Not salting enough: Potatoes soak up salt like crazy. Taste as you mash — you’ll probably need more than you think.
• Using cold butter/cream cheese: They won’t melt right and you’ll end up with weird chunks. Room temp is your friend.
• Rinsing the potatoes after boiling: Don’t do it. You’re rinsing off all that good broth-y flavor. Just drain and mash.
• Over-mashing into glue: Go easy with the masher or mixer. Too much mixing = paste. Stop when it’s creamy but still has a little life.
• Not using broth: You can just use water, but broth makes it taste like it came from a restaurant. Big difference.

Nutrition Facts (Per Serving)

• Calories: 369 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 820mg
• Potassium: 950mg
• Total Carbohydrate: 44g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 6g

You Might Also Like:

• Roasted Garlic Butter– Easy Outback Steakhouse Copycat
• Loaded Mashed Potatoes– Easy Outback Steakhouse Copycat
• Broccoli and Cheese– Easy Outback Steakhouse Copycat
• Clam Chowder– Easy Outback Steakhouse Copycat