Steakhouse Style Mashed Potatoes

Side Dish
Written By Janie E.

These mashed potatoes with the skins on are hearty with plenty of garlic to boot!

I wanted a garlicky mashed potato recipe for Easter a few years back and I love love a mashed potato recipe where you don’t peel the skin. One, super nice to not have to peel potatoes. Two, love me mashed potatoes with skins on! This hit all the marks and was a lovely side for a holiday meal, but would also be just as fantastic for a side for something like pot roast, meatloaf, or roasted chicken.

What You Need:

  • 5 lb. red potatoes, unpeeled and cut into 1-inch pieces

  • 6 cups chicken broth

  • 5 cloves garlic

  • 1/2 cup salted butter, softened

  • 4 oz. cream cheese, softened

  • 1/2 cup buttermilk, at room temperature

  • 1 tsp. salt

Directions:

  1. Add cut potatoes into a large 6-quart stockpot.

  2. Add chicken broth over the potatoes and bring to a boil over high heat. Add garlic cloves.

  3. Once boiling, reduce heat to medium and simmer for 15 minutes or until potatoes are fork tender.

  4. Drain and add back to the stockpot.

  5. Add butter, cream cheese, buttermilk, and salt to potatoes.

  6. Using a potato masher or hand mixer on low speed, mash until smooth and creamy.

  7. Tip: You may have to mince the garlic cloves separately and add back to the potatoes.

Recipe from The Stay At Home Chef

Janie E.
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