Steakhouse Style Garlic Mashed Potatoes. Looking for a steakhouse-style garlic mashed potato with those beautiful lumps that's full of garlic flavor? This mashed potato recipe takes things over the top to pack in as much flavor as possible. We use red potatoes with the skin on for that true steakhouse-style experience.

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Looking for a steakhouse-style garlic mashed potato with those beautiful lumps that's full of garlic flavor? This mashed potato recipe takes things over the top to pack in as much flavor as possible. We use red potatoes with the skin on for that true steakhouse-style experience.

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Ingredients requirements Steakhouse Style Garlic Mashed Potatoes:

Need 6 cups - chicken broth.
Prepare 5 pounds of red or regular potatoes.
Give 5 cloves for garlic whole.
Prepare 1/2 cup for salted butter.
Provide 4 - oounce cream cheese.
Require 1/2 cup for buttermilk or heavy cream.
Prepare 1 tsp - salt.

An Easy Chunky Garlic Mashed Potatoes Recipe. We've officially hit November, so now my attention has turned to Thanksgiving and I'm pretty excited about it. Who doesn't love the mashed potatoes served at restaurants? Now you can make them at home.

Steakhouse Style Garlic Mashed Potatoes start cooking:

Bring the chicken broth to a boil in a large pot over high heat..
Meanwhile, cut the unpeeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks and garlic cloves into the boiling chicken broth and boil until potatoes are tender, about 15 minutes..
Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl..
Add in the butter, cream cheese, buttermilk, and salt. Use a masher to mash the potatoes and other ingredients until everything is melted, combined, and completely mashed..

When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps. Russet potatoes are blended with roasted garlic, butter and milk. This is the stuff you'd expect to find in the finest steakhouses. After mashing the potatoes I just add the cream with garlic and chives to the potatoes until they are the consistency I prefer and then season with salt and pepper.

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