Bring steakhouse style spuds home with these super simple mashed potatoes

Audrey Michels

Contributing Writer

There are mashed potatoes, and then there are steakhouse style mashed potatoes. These are the simplest spuds you’ll ever make (you don’t even need to peel the potatoes!) and the easiest way to fool your family or your dinner guests into thinking you know the culinary secrets of the best restaurant in town.

The secret is boiling the potatoes in broth (you can use regular chicken broth, but since you’ll be discarding it afterwards, it’s easier and cheaper to go the bouillon route), which adds some savory flavor to the potatoes themselves. Plus, the combination of cream cheese, butter, milk, garlic, and fresh chives strikes the perfect balance of creamy and flavorful. Serve it with everything and anything.

Cooktop Cove

Steakhouse style mashed potatoes

5 minutes

25 minutes

30 minutes

2lbs Yukon gold potatoes

2lbs red potatoes

1 bouillon/stock cube or Stock

5 cloves garlic

½ stick salted butter

3 ounces cream cheese

½ cup whole milk or half and half

¼ cup chives, chopped

Place the water and stock cube into a large pot over a high heat.

Cube the potatoes and add to the pot once the stock is boiling. Boil for 25-30 minutes, or until tender all the way through. Drain and return the potatoes to the pot.

Add the garlic, butter, cream cheese, and milk and mash until almost smooth. Season with salt and pepper and serve immediately.

Resources

Print this recipe