A mashed potatoes recipe that is more like smashed potatoes because they have some texture left to them. They are creamy and buttery and taste just like you ordered them at a bomb diggity steakhouse. We do a few unexpected things with these that you won’t want to miss!
One of my very best friends is actually the genius behind this recipe. Aubrey is a mama to two sweet little kiddos. Other than basketball, grammar, and how to survive crazy people/coaches, this good friend of mine has taught me how to make delicious mashed potatoes. Aubrey has totally perfected the “smashed potato“, and my life has never been the same. Seriously. I’m not the best mashed potato maker, but our whole family is OBSESSED with this recipe.
Let’s get right to it and how to make these smashed potatoes!
What Kind Of Potato Is The Best For Mashing?
You aren’t going to get too far with this recipe if you don’t have the right potatoes. Potatoes with a high starch content are best for mashing.
Choose russets or Yukon gold for the fluffiest, smoothest, and most flavor-packed mashed potato.
And before you ask, yellow potatoes and Yukon gold potatoes are not exactly the same thing. Yukon gold potatoes are a type of yellow potato that have an extra buttery flavor that you will miss in a regular yellow potato.
How to Make Mashed Potatoes
- SMALL DICE
This is where the first unexpected things happens. Leave the skins on the potatoes and dice them small. I’m talking like 1/2 inch kind of small. I know this is crazy, but I swear that dicing the potatoes seriously changes the whole dish. Even though you smash them up after they are cooked, they retain a bit of texture which is completely delicious.
Since the potatoes are diced so small, they aren’t going to take as long to boil as you are used to. Check the potatoes after 10 minutes of boiling to see if they are tender. They usually take 10-15 minutes to be ready. Don’t boil them for too long though! You will end up with soupy, pasty potatoes. No one wants that!
- SMASH THE POTATOES
When the potatoes are tender, drain them thoroughly and then place them in a large bowl. The butter needs to be added immediately so that it starts to melt all over the potatoes. Then you can start smashing the potatoes just long enough for the butter to be incorporated throughout.
Add the cream cheese and smash it into the potatoes until it has reached the texture you are looking for. Then you can season to taste with salt and pepper. We also like to use garlic salt to give it some yummy garlic flavor. You can also sprinkle them with some fresh chopped parsley or chives.
What Causes Gluey Mashed Potatoes?
Good gracious there is nothing more sad than gluey mashed potatoes! This is caused by overcooking the potatoes or not draining them sufficiently. Using the wrong type of potato can also cause problems. The potatoes need to mashed while they are still hot and dry.
Pro tip: Don’t ever use a food processor, hand mixer or stand mixer to mash your potatoes. They overwork the potatoes and make them extra starchy and sticky.
How Do You Fix Gluey Mashed Potatoes?
Unfortunately, there’s not much you can do to fix gluey mashed potatoes. Your best bet will be to put them in a baking dish, throw some cheese on top and maybe some breadcrumbs and make them into a gratin.
Mashed Potatoes per Person
We get lots of questions about how many potatoes are needed to feed different sized groups. It is difficult to answer this since potatoes come in all shapes and sizes but here are some general guidelines:
- 4 people – 3 pounds (6 large potatoes)
- 6 people – 4.5 pounds (9 large potatoes)
- 12 people – 9 pounds (18 large potatoes)
On average, one person will eat 3/4 cup of mashed potatoes. If you’re making this mashed potato recipe, you might want to dial it up to 1 cup per person! They are that good!
Can You Reheat Mashed Potatoes?
There are several ways to reheat mashed potatoes.
- Microwave – Add a little cream, cover and reheat in the microwave at half power for a few minutes.
- Oven – Cover with foil and heat in 375 oven for 30 minutes.
- Stove top – Add a little milk and reheat in a skillet or pan.
Can Mashed Potatoes Be Frozen?
Yes, mashed potatoes actually freeze quite well! To freeze mashed potatoes, allow them to cool mostly to room temperature and then place them in a plastic freezer bag. Press them out flat and squeeze as much of air out as you can (or better yet, use a Food Saver!).
When you want to reheat them, add some milk (about 1 tablespoon for every 1 cup of mashed potatoes), put them in an oven safe baking dish and warm them up in the oven. Frozen mashed potatoes will last in the freezer for up to 6 months.
What to Serve with Smashed Potatoes?
I could eat these steakhouse smashed potatoes for a meal on their own, but most of you are going to want it as a side dish, so here are some ideas of what to eat with it:
- Oven Braised Short Ribs
- Instant Pot Turkey Breast
- Smoky BBQ Instant Pot Ribs
- BBQ Grilled Chicken Breasts
- Apple Pecan Smoked Turkey Breast
- Turkey in a Bowl
- Green Bean Casserole
- Best Prime Rib
- Oven Braised Beef Roast
- Lemon Garlic Herb Roasted Chicken
You are just moments away from the best mashed potatoes recipe you will ever make! They are buttery, fluffy, creamy and totally luscious! Give these a try for your next family gathering and you’ll be the most popular person at the table!
Steakhouse Smashed Potatoes
Steakhouse Smashed Potatoes
- 5 Small to medium Russet Potatoes
- 2 Tablespoons Unsalted Butter
- 4 oz Cream Cheese
- Garlic salt with dried parsley
- Leaving the skins on the potatoes, use a potato chopper to create a fine dice, or chop by hand.
- Heat a large pot of water over medium high heat and add the potatoes.
- Bring to a soft boil and cook until tender.
- Drain the potatoes and place them in a large bowl.
- Immediately add the butter and allow it to start to melt down.
- Start smashing the potatoes just until the butter is incorporated.
- Add the cream cheese and smash until well incorporated and it reaches the texture you desire.
- Season to taste.
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