Enjoy steakhouse mashed potatoes 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 russets 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. Serve these alongside a grilled steak and roasted asparagus for a complete meal.
What are steakhouse mashed potatoes?
Steakhouse mashed potatoes are heartier than classic mashed potatoes, boasting a creamier and heavier texture, as they are made with waxy red potatoes, and occasionally Yukon golds, rather than russets. The skin is also left on for both appearance and texture.
- Red potatoes - Yukon gold can be substituted, but I think reds are best.
- Butter - All mashed potatoes need butter, 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 milk, but the flavor will suffer.
- Chives - Green onions work just as well.
- Salt and pepper - It is very important to liberally salt your mashed potatoes. The salt should be noticeable but not overwhelming.
How to make mashed potatoes
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. Overcooking the potatoes cause them to turn gluey.
Start with cold water. The potatoes will cook more evenly as the water slowly comes to temperature. 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.
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. They soften and blend in with less effort.
How to prevent gluey mashed potatoes
- Don't overcook the potatoes. As soon as they are tender drain the water.
- Drain the water fully. Leftover water will cause the potatoes to get gluey when mashed in.
- Don't over mash your potatoes. The more you mash the more gluey they become.
How to reheat mashed potatoes
Reheated mashed potatoes seem to lose moisture and aren't as good as when first served. This can easily be fixed by adding a couple of splashes of milk in with the potatoes when reheating. Reheating in the microwave, or gently reheating over low heat on the stovetop in a covered saucepan both work well.
What to serve with these?
Steakhouse mashed potatoes go best with a hearty entree, in particular, beef and pork. Here are some great recommendations to complete this meal:
- Standing Rib Roast
- Blue Cheese Crusted Steak
- Whiskey Marinated Steak
- Pan-seared Pork Chops with Dijon Cream Sauce
- Grilled Pork Loin
Steakhouse Mashed Potatoes
- 3 pounds red potatoes
- 3 tablespoons butter
- ½ cup buttermilk
- ⅓ cup sour cream
- 2 tablespoons minced chives (can substitute green onions)
- salt and pepper to taste
- 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.