Enjoy this 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.

What are steakhouse mashed potatoes?

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 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. 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 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.

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.

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. This is why I don't recommend using a hand mixer.

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 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-style mashed potatoes go best with a hearty entree, similar to what you would order in a nice restaurant. In particular, beef and pork are great traditional choices. 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
• Baked cube steak

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This recipe was originally published on August 4, 2020, on FoxValleyFoodie.com.