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Steakhouse Smashed Potatoes

2 Reviews

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!

A photo of a blue serving bowl full of chunky smashed potatoes garnished with fresh chopped parsley.

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!

read more: Looking for classic side dishes? Try our Homemade Baked Macaroni and Cheese next!

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


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.

  • BOIL

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!


A photo of a blue serving bowl full of chunky smashed potatoes garnished with fresh chopped parsley.


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!

A photo of a blue serving bowl full of chunky smashed potatoes garnished with fresh chopped parsley.

Can You Reheat Mashed Potatoes?

There are several ways to reheat mashed potatoes.

  1. Microwave – Add a little cream, cover and reheat in the microwave at half power for a few minutes.
  2. Oven – Cover with foil and heat in 375 oven for 30 minutes.
  3. 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:

Then of course you should back up your dinner with some Classic Lemon Bars or some Caramel Brownies from Scratch!

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

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A photo of a blue serving bowl full of chunky smashed potatoes garnished with fresh chopped parsley.

Steakhouse Smashed Potatoes

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
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.


  • 5 Russet Potatoes Small to medium
  • 2 Tablespoons Butter Unsalted
  • 4 oz Cream Cheese
  • Garlic salt with dried parsley to taste
  • Pepper to taste


  • 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.


Smashed potatoes will keep for 3-5 days in the refrigerator.
Nutrition Facts
Steakhouse Smashed Potatoes
Amount Per Serving (1 g)
Calories 357 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 46mg15%
Sodium 154mg7%
Potassium 1149mg33%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 556IU11%
Vitamin C 15mg18%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

A photo of a blue serving bowl full of chunky smashed potatoes garnished with fresh chopped parsley.


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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I keep coming back to this recipe, seriously has won my Idaho-heart!

    • Reply
    • Now that is saying something from an Idahoan! Thank you so much for the feedback!

      • Reply
  • I read the meatloaf recipe and saw this one. The simplicity of this recipe appeals to someone like myself who doesn’t cook much. Do you think I could freeze the leftovers?

    • Reply
    • Hi Maureen, we haven’t frozen them so I am not sure how it would go

      • Reply
  • Just found this recipe, made the smashed potatoes last week and simply the best (s)mashed potatoes we ever had…and so easy.

    • Reply
    • I’m so glad to hear that! Thanks Mike

      • Reply
  • Thank you!

    • Reply
  • I truly enjoyed your blog post & the smashed potato recipe! Peace & Blessings!

    • Reply
  • yum! we love mashed potatoes, but Im always looking for different ways to make them..Im definitely going to have to give these a try!

    • Reply
  • Yes, please!

    • Reply
  • Comfort food at it’s best! I like that potato dicer, I have to find one like that.

    • Reply
  • I know how hard it is to be away from friends, but good ones will be friends forever. These potatoes sound fantastic, and I’m intrigued to try the dicing method.

    • Reply
  • it sucks when friends move away! you guys look so cute together! I can’t wait to try this recipe!

    • Reply
  • Yeah, these look totally fantastic! I am pretty much a loaded taters kind of gal. But I could probably eat half this recipe in one sitting. YUM!

    • Reply
  • I love these…I mean love!!!

    • Reply
  • Mashed or smashed – whatever it is, I’m obsessed with this recipe. This is so fabulous!

    • Reply
  • We love mashed potatoes around here and these look PERFECT!

    • Reply
  • These look FABULOUS! I love texture to my mashed potatoes. Definitely making these…after I borrow your potato dicer.

    • Reply
  • These potatoes look so so soooo delicious! Omigoodness!

    • Reply
  • This is some serious comfort food! I want to dive right in!

    • Reply
  • I love mashed potatoes! When I was pregnant with my oldest that was about all I would eat for the first 3 months.

    • Reply

Cozy Christmas Movie & Snack Nights 🎥🎄