Steak House Garlic Mashed Potatoes Recipe

This steak house garlic mashed potatoes recipe is all about that rich, velvety texture and real garlic flavor. No peeling involved, no fancy tricks — just a big pot, a few pantry staples, and about 30 minutes. Perfect for weeknight dinners, or when you’re tired and just want something that tastes like comfort.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: garlicky, buttery, creamy
• Great for: cozy nights, steak sides, bulk meal prep

Why I Like This Recipe

Look, sometimes I’m too lazy to peel potatoes — and this one doesn’t make me. You just chop ‘em, boil ‘em in broth (which lowkey makes them way more flavorful), and mash with cream cheese + garlic. It’s stupid easy and tastes like you worked harder than you did.

Ingredients

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

How To Make Steak House Garlic Mashed Potatoes

1. Boil the broth: Get the chicken broth boiling in a big pot over high heat.
2. Add potatoes and garlic: No need to peel. Just chunk up the red potatoes and toss them in with the garlic. Boil for 15 mins or until soft when stabbed with a fork.
3. Drain it: Strain everything but save a little broth if you like looser potatoes later.
4. Mash it up: In a big bowl, mash the cooked potatoes with butter, cream cheese, buttermilk, and salt. Keep going till it’s creamy and smooth — or leave it a little chunky if that’s your thing.

Tips for Success

• Don’t overboil — you want them soft, not falling apart.
• Cream cheese needs to be room temp-ish so it melts right in.
• Use a hand masher, not a blender. Overmixing = gummy potatoes.
• Add extra buttermilk a splash at a time if it feels too thick.

Storage and Reheating

• Fridge: Store in a sealed container for up to 4 days.
• Freezer: Not ideal — texture gets weird. But they can be frozen if needed. Thaw in the fridge before reheating.
• Microwave: Splash of milk or broth and reheat in 30-second bursts, stirring each time.
• Stovetop: Warm in a saucepan on low. Keep stirring so it doesn’t stick.

Frequently Asked Questions

• Do I need to peel the potatoes?
  Nope. That’s the beauty of it. Red skins get soft and mashable.
• Can I use russet potatoes instead?
  Yeah, but they’re starchier — you might need more butter or liquid.
• Is the garlic super strong?
  Not at all. It mellows out while boiling — it’s more warm and subtle.
• What’s the point of boiling in broth?
  Flavor! Water works fine, but broth adds way more depth.
• Can I double the recipe?
  Definitely. Just make sure your pot’s big enough.

Common Mistakes and How to Dodge Them

• Boiling too long: If the potatoes fall apart in the pot, they’ll turn watery. Stick to 15 mins and check with a fork.
• Cold dairy: Butter and cream cheese right out of the fridge? You’ll be chasing chunks. Soften them up a bit first.
• Skipping the salt: Don’t rely on broth alone — you still need that final bit of salt at the end to wake everything up.
• Over-mashing: Potatoes are delicate. Mash too hard or use a mixer and they go gluey real fast.
• Not tasting as you go: Some broths are saltier than others. Taste before adding more salt.

Nutrition Facts (Per Serving)

• Calories: 290 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 38mg
• Sodium: 690mg
• Potassium: 610mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 5g