When most people picture mashed potatoes, they think of mounds of creamy, fluffy, pale white potatoes. Mashed potatoes pair well with all kinds of dinner entrees. Whether you are having a roast chicken, beef roast, pork tenderloin, or turkey, mashed potatoes are a wonderful side dish. This dish takes cooked potatoes and mashes them together with ingredients like butter, milk, and cream. Mashed potatoes are a classic side dish, especially for fancy holiday dinners like Christmas, Easter, or Thanksgiving.
Do you avoid making homemade mashed potatoes because you don’t want to spend time peeling potatoes and chopping them? Did you know that you can make scrumptious homemade mashed potatoes without ever picking up a vegetable peeler? This recipe for Steakhouse Garlic Mashed Potatoes is fabulously delicious and is rich and savory.
Put the chicken broth and the garlic in a large saucepan and bring it to a boil.
As you are waiting for the broth to boil, chop the potatoes into chunks that are about an inch square. You do not want to peel the potatoes, although you should cut away any eyes or bad spots. When the broth is at a full rolling boil, gently add the potato chunks, taking care not to splash the hot broth on yourself.
Boil the potatoes for about 15 to 20 minutes or until they are tender when you poke them with a fork.
Use a colander to strain the potatoes. You can save the broth for soup or for use in another dish if you wish. Put the potatoes in a large bowl and add the butter, cream cheese, buttermilk and the salt.
Use a handheld potato masher to mash the potatoes and combine all of the ingredients together. The mixture will have chunks, and that is okay. Make sure that the butter and cream cheese are melted into the mixture. Stir in the salt.
Taste the potatoes and extra salt if needed. Add the parsley and stir it into the mixture. Serve piping hot.
Store the leftover potatoes in the refrigerator in a tightly covered container. Reheat single serving sizes of these potatoes in the microwave for 30 to 45 seconds, stirring after heating.
If you are a fan of traditional mashed potatoes, we think you will really enjoy our recipe for Steakhouse Garlic Mashed Potatoes. This recipe takes mashed potatoes to a new level, giving them a new taste, texture, and appearance.This recipe for potatoes is significantly different from other kinds of mashed potatoes. First of all, the potatoes in this recipe are red potatoes. Red potatoes are often not used for mashed potatoes because they have a lower starch content than other potatoes like Russets that are typically used for mashed potatoes. When you use a red potato in a traditional mashed potato recipe, the final product will often turn out gummy or gluey. However, red potatoes definitely work in our recipe for Steakhouse Garlic Mashed Potatoes.Second, the potatoes in our recipe are not peeled! Many people find that the hassle of peeling potatoes keeps them from making mashed potatoes very often. Peeling potatoes takes some time and skill, and it also makes quite a mess in the kitchen. However, when you cook this recipe, you do not have to take the skins off of the potatoes, and in fact, the skins give the potatoes a unique and delicious texture.Third, the flavor of these potatoes is much more interesting than that of traditional mashed potatoes. To pump up the flavor, we used chicken broth instead of water to cook the potatoes. We also included garlic in the cooking water, which infuses an herbal goodness into the spuds. Both of these additions give the potatoes a great taste.Fourth, our recipe for Steakhouse Garlic Mashed Potatoes is not whipped into a fluffy, smooth, silky mound. Our recipe has loads of texture. You will not even have to get out the electric mixer for this recipe. For our recipe, we used a handheld potato masher and left a few big chunks in the mixture. Between the red potato skins and the chunks of cooked potatoes in the mixture, there is plenty of texture to this dish.But, what if you do not have red potatoes on hand and you still want to make this recipe? You can make this dish with other kinds of potatoes, but if you are using Russet potatoes, you will definitely want to peel them. However, if you have Yukon Gold or another thin skinned potato, you can leave the skins on the potatoes.If you are out of buttermilk, you can use heavy cream, sour cream, or milk. However, we definitely prefer the complexity of flavor that a dollop of buttermilk provides. It gives the dish a slightly acid tang that cannot be replicated.