Go Back

Steakhouse Garlic Mashed Potatoes

Steakhouse garlic mashed potatoes are boiled with garlic, then mashed with warm butter, cream, and sour cream for a creamy, savory side. The Yukon Gold potatoes are cooked until fork-tender and served hot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 6 cloves garlic peeled
  • 3 qt cold water
  • 1 tbsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.75 cup heavy cream
  • 0.5 cup sour cream
  • 0.5 tsp black pepper

Method
 

  1. Peel the potatoes and cut them into 1 1/2-inch chunks; peel the garlic. Put the potatoes and garlic in an 8-quart pot.
  2. Add the cold water and 2 teaspoons of the salt, making sure the potatoes are covered.
  3. Bring to a boil over high heat.
  4. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  5. Drain well.
  6. Return the potatoes and garlic to the pot, and stir over low heat for 1 to 2 minutes to let excess moisture evaporate.
  7. While the potatoes cook, warm the butter and heavy cream in a small saucepan over low heat for 3 to 4 minutes, until the butter melts and the cream is steaming; do not let it boil.
  8. Add the warm cream mixture, sour cream, remaining 1 teaspoon salt, and black pepper to the potatoes.
  9. Mash until creamy.
  10. Serve hot.

Notes

For the creamiest texture, let excess moisture evaporate from the potatoes before mashing. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. For a dairy-free version, use dairy-free butter, cream, and sour cream.