If you’ve ever swooned over a bowl of creamy mashed potatoes during a night out, just wait until you taste these Steakhouse Red Skin Roasted Garlic Mashed Potatoes. With velvety richness from heavy cream, plenty of butter, and two whole heads of mellow roasted garlic, this decadent side dish transforms your kitchen into the best table at your favorite steakhouse. The red potato skins add gorgeous color and subtle earthiness, making these mashed potatoes both rustic and refined—the kind of side you’ll want to bring out for special gatherings or just as a treat at home.

Steakhouse Red Skin Roasted Garlic Mashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

To create Steakhouse Red Skin Roasted Garlic Mashed Potatoes, you only need a handful of straightforward, delicious ingredients, and each one plays a starring role. These all work in harmony to deliver a silky, flavorful, and downright irresistible result.

Red skin potatoes: Their thin skins and creamy centers give the mashed potatoes a beautiful texture and color without the need for peeling.
Roasted garlic: Slow-roasting two whole heads brings out a deep, sweet flavor that gently perfumes every bite.
Heavy cream: This is what makes the potatoes luxuriously rich and spoon-coatingly smooth.
Salted butter: Adds a gorgeous sheen and rounds out the flavors, so be generous!
Sea salt: The right salt enhances all the other flavors without overpowering the subtle sweetness of the garlic.
Black pepper: Just a little bit offers a gentle, warm spice that balances the richness.
Chives (for garnish): Fresh chives give a pop of color and a gentle onion kick to finish things off nicely.

How to Make Steakhouse Red Skin Roasted Garlic Mashed Potatoes

Step 1: Roast Your Garlic

Roasting garlic is the secret that sets Steakhouse Red Skin Roasted Garlic Mashed Potatoes apart. Slice the tops off two whole heads, drizzle with olive oil, and roast until the cloves turn soft and golden. Once cool, squeeze out the sweet roasted garlic—it’s spreadable, fragrant, and ready to melt into your potatoes.

Step 2: Boil the Red Skin Potatoes

Wash and quarter your red skin potatoes, then add them (skins on!) to a pot filled with cold water and a good sprinkle of salt. Bring to a boil over medium heat and cook until they’re fork tender, which means a fork can slide right in with hardly any effort. Perfectly tender potatoes make for smooth and creamy mashed potatoes every time.

Step 3: Warm the Cream and Butter

While your potatoes are bubbling away, gently heat the heavy cream and salted butter together in a small saucepan. No need to boil—just let it melt and meld, keeping it warm so it blends seamlessly into the hot potatoes later. This step keeps everything lush and prevents the potatoes from cooling down midway through mashing.

Step 4: Dry, Mash, and Blend With Roasted Garlic

After draining the potatoes, return them to the hot pot. This little pause lets any extra moisture evaporate, which is essential for fluffy mashed potatoes. Add in the soft roasted garlic, then start mashing! You want to break down all the big potato bits so the mixture is uniform before moving on.

Step 5: Mix in the Cream Mixture & Season

Pour half of your hot cream-and-butter mixture over the potatoes and keep mashing until it’s absorbed. Add the rest, sprinkle in the sea salt and black pepper, and fold everything together with a spatula or wooden spoon. The trick is to mix only as much as you need—a light touch gives Steakhouse Red Skin Roasted Garlic Mashed Potatoes their signature airy, creamy texture.

Step 6: Serve and Garnish

Scoop your finished mashed potatoes into a beautiful dish, then top with a few extra pats of butter and a generous shower of fresh chopped chives. The presentation is simple but stunning, and the flavor is worthy of any special occasion.

How to Serve Steakhouse Red Skin Roasted Garlic Mashed Potatoes

Garnishes

A final flourish makes all the difference! Dot your mashed potatoes with a few extra pats of cold butter so they melt into glossy puddles, then sprinkle finely chopped chives or even crispy fried shallots for crunch. If you’re feeling extra, a little cracked black pepper over the top is pure comfort-food magic.

Side Dishes

Steakhouse Red Skin Roasted Garlic Mashed Potatoes are the perfect match for grilled steak or roast chicken, but don’t stop there—think garlicky green beans, buttered peas, or a vibrant salad with a punchy vinaigrette to cut through the richness. If you’re planning a holiday spread, they’ll shine next to glazed carrots, roast turkey, or even a hearty vegetarian Wellington.

Creative Ways to Present

There’s plenty of fun to be had with presentation! Try scooping the potatoes into a rustic cast iron skillet for a cozy vibe, piping them into individual servings for dinner parties, or layering them beneath a perfectly cooked piece of steak. For family-style feasting, just serve with a big spoon and watch them disappear.

Make Ahead and Storage

Storing Leftovers

Let any leftover Steakhouse Red Skin Roasted Garlic Mashed Potatoes cool to room temperature, then spoon them into an airtight container. They’ll keep happily in the refrigerator for up to three days, making them great for meal prep or next-day leftovers.

Freezing

If you want to freeze your mashed potatoes, portion them into freezer-safe containers or bags, smoothing out the tops for easy stacking. They’ll freeze beautifully for up to two months—just make sure to thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, scoop the mashed potatoes into a saucepan with a splash of cream or milk. Warm gently over low heat, stirring and fluffing to restore their creamy texture. If you prefer, you can also microwave them in short bursts, stirring in between, to keep them silky smooth.

FAQs

Can I use a different kind of potato?

Absolutely! Yukon Golds are a good stand-in if you want a slightly more buttery flavor, but the red skins contribute a lovely texture and color that make Steakhouse Red Skin Roasted Garlic Mashed Potatoes so special.

Do I have to roast the garlic, or can I use raw?

Roasting is key—the flavor transforms from sharp and pungent to sweet and mellow. Raw garlic will taste harsh and overpowering, so take the little extra time to roast and you’ll be glad you did!

How can I make these mashed potatoes dairy-free?

Swap in a rich dairy-free butter and use your favorite unsweetened, full-fat plant-based milk (like oat or cashew cream) instead of heavy cream. The flavors will be a little different, but you’ll still get an ultra-creamy result.

Can I make these ahead for a dinner party?

Yes! Simply make the mashed potatoes earlier in the day and store in a covered baking dish. Reheat gently before serving, and add a splash more cream or butter just before serving to bring back that fresh-made creaminess.

Are these mashed potatoes gluten-free?

Yes, Steakhouse Red Skin Roasted Garlic Mashed Potatoes are naturally gluten-free—just double check that your butter and cream are gluten-free if you’re cooking for someone with a sensitivity.

Final Thoughts

If you love restaurant-worthy sides or just want an easy upgrade for homemade comfort food, you have to try Steakhouse Red Skin Roasted Garlic Mashed Potatoes. They’re warm, velvety, and so completely craveable—exactly the kind of homemade dish that brings family and friends closer together. Give them a whirl and make your next meal feel truly special!