Steakhouse Smashed Potatoes
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.
Servings: 4
Ingredients
- 5 Russet Potatoes Small to medium
- 2 Tablespoons Butter Unsalted
- 4 oz Cream Cheese
- Garlic salt with dried parsley to taste
- Pepper to taste
Instructions
- Leaving the skins on the potatoes, use a potato chopper to create a fine dice, or chop by hand.5 Russet Potatoes
- 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.2 Tablespoons Butter
- 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.4 oz Cream Cheese
- Season to taste.Garlic salt with dried parsley, Pepper
Notes
Smashed potatoes will keep for 3-5 days in the refrigerator.
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 49g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 154mg | Potassium: 1149mg | Fiber: 3g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 2mg