Texas Roadhouse Mashed Potatoes Recipe
This recipe brings you a step closer to enjoying those creamy, buttery potatoes that melt in your mouth with each bite.
Equipment
- Large pot
- Potato masher
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Strainer or colander
Ingredients
- 2 pounds of russet potatoes peeled and quartered
- 4 tablespoons of unsalted butter softened
- 1/2 cup whole milk warmed
- 1/4 cup heavy cream
- 2 cloves garlic minced
- Salt and pepper to taste
- 2 tablespoons fresh chives finely chopped
Instructions
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce to a simmer, cooking until the potatoes are fork-tender, about 20 minutes.
- Drain and Mash: Drain the potatoes in a colander and return them to the pot. Add the butter, and with a potato masher, begin to mash until smooth and creamy.
- Mix Wet Ingredients: Gradually mix in the warm milk and heavy cream, continuing to mash until fully incorporated. Stir in the minced garlic, salt, and pepper.
- Final Touches: Once all ingredients are mixed well and the potatoes are smooth, stir in the chopped chives for an extra layer of flavor.
Notes
- Choose the Right Potatoes: Russet potatoes are ideal for mashing due to their high starch content, which leads to fluffier potatoes.
- Don’t Overcook: Boil the potatoes just until they are tender to avoid a gummy texture.
- Warm Your Dairy: Always warm your milk and cream before adding them to the potatoes to keep everything hot and absorbent.
- Season Properly: Potatoes need a good amount of salt, so season generously to bring out all the flavors.
- Add Personal Touches: Feel free to add your own twist with ingredients like roasted garlic or bacon bits for added flavor.