Enjoy this delicious steakhouse mashed potatoes recipe as a showstopping side dish, made with creamy red potatoes, tangy buttermilk, and fresh chives.
If you want classic mashed potatoes, there isn't a better choice than reaching for russet potatoes to whip up a light and fluffy batch. However, there is something completely decadent about transforming waxy reds into a rich and tangy mashed side dish worthy of even the best steakhouse. Create a delicious meal for the whole family by serving these alongside a grilled steak and roasted asparagus.
Steakhouse mashed potatoes are heartier than classic mashed potatoes, boasting a creamier and heavier texture. They are made with waxy red potatoes, and occasionally Yukon golds, rather than baking potatoes like Russets. The red skin is also left on for both appearance and texture.
Ingredients & Suggested Substitutions
- Red potatoes - Fresh Yukon gold potatoes can be substituted, but I think reds are best.
- Butter - All mashed potatoes need real butter for best flavor, and this dish is no different.
- Sour cream - Sour cream adds creaminess and some tang. It goes really nicely with the buttermilk. Cream cheese can be used instead.
- Buttermilk - This is the secret ingredient. Buttermilk adds incredible flavor to the potatoes! You can substitute heavy cream or whole milk, but the flavor will suffer. If you need to make dairy-free mashed potatoes, check out my mashed potatoes recipe without milk instead.
- Chives - Green onions work just as well.
- Salt and black pepper - It is very important to liberally salt your mashed potatoes. The salt should be noticeable but not overwhelming.
- Optional - Roasted garlic cloves or even garlic powder can be added in for a deep garlicky flavor.
How to make them
It is important to cut your potatoes evenly when making mashed potatoes. Chopping them into ½" cubes is ideal because they will cook quickly and evenly.
Start with cold water. The potatoes will cook more evenly as the water slowly comes to temperature in a large pot on the stove top. When you throw the chopped potatoes in boiling water the exterior tends to overcook before the interior comes to temperature. Your potatoes should be done boiling after 10-15 minutes. They can be drained from the water and placed in a large mixing bowl.
Tip: Don't over cook the potatoes or they will turn gluey, and ensure they are fully drained. The leftover water will also make them gluey.
The more you mix, the denser your mashed potatoes will be. For this reason, I like letting the sour cream and butter sit on top of the potatoes for a minute prior to mashing them in with my potato masher. They soften and blend in with less effort, leaving your potatoes with a delicious creamy texture.
Storing and Reheating Leftovers
Any leftover steakhouse mashed potatoes should be stored in your refrigerator in an appropriate airtight container. For the best flavor and texture, I recommend eating them within five days.
Reheated mashed potatoes often lose moisture and aren't as good as when first served. This can easily be fixed by adding a small amount of milk to the leftover potatoes when reheating. Reheating in the microwave, or gently reheating over low heat on the stovetop in a covered saucepan both work well.
Steakhouse Mashed Potatoes
Equipment
- Potato masher
Ingredients
- 3 pounds red potatoes
- 3 tablespoons butter
- ½ cup buttermilk
- ⅓ cup sour cream
- 2 tablespoons minced chives (can substitute green onions)
- salt and black pepper to taste
Instructions
- Chop red potatoes evenly into ½" pieces.
- Place chopped potatoes in a large pot and add cold salted water to cover by an inch.
- Bring to a boil and cook for 10-15 minutes, or until the potatoes are easily pierced with a fork.
- Drain the water completely and add butter, buttermilk, sour cream, chives, salt, and pepper. Mash to your desired texture, taste for salt, and add more as needed.
Notes
Nutritional Information
This recipe was originally published on August 4, 2020, on FoxValleyFoodie.com.
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