Garlic Mashed Potatoes Better than Texas Roadhouse
Some people feel like mashed potatoes are a boring side dish if you don’t have some delicious brown gravy poured on top. But I’m here to tell you that if you need something to “cover” your potatoes, they aren’t that good in the first place. Not only is my easy recipe for mashed potatoes flavorful enough to stand on its own, but it beats its restaurant counterparts with little contest! Let me show you how to make my Garlic Mashed Potatoes Better than Texas Roadhouse, and get this recipe in your hands and your heart before the holiday season!
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I’m from the South, specifically Louisiana, and we don’t put mashed potatoes on the table without gravy. I don’t even think that’s allowed! (HA) And I think it’s because growing up, we only put salt and pepper on the potatoes. There weren’t any other flavors, so we relied heavily on a tasty gravy to “help them out.” But as I’ve gotten older and now have my own family, I have a kiddo who loves mashed potatoes and HATES gravy! So, I have even more pressure now to make sure that the mashed potatoes are AMAZING and have a creamy texture without hiding behind any sauces. Luckily for my son and my blogging audience, I’ve done just that with this recipe!
Unsurprisingly, my recipe is better than the Texas Roadhouse Mashed Potatoes Recipe. They keep it pretty simple with a buttery flavor and salt and pepper. And I’m not trying to hate a tasty potato, but they can benefit from added creaminess and seasoning. This “copycat recipe” really isn’t trying to imitate their potatoes. It’s taking them to the next level.
And, no, I don’t have a personal grievance with the Texas Roadhouse Restaurant. (Their rolls are pretty amazing.) But the perfect side dish isn’t hiding at your local favorite restaurant. It’s within your reach to make at home. And my recipe is great for making mashed potatoes for the first time. It has simple ingredients and easy-to-follow instructions. You’ve got this!
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Now, let’s discuss restaurant versions of dishes and copycat recipes. I’m going to be honest with you. I haven’t found many restaurant dishes that I couldn’t make better at home. The only exception that comes to my mind is Outback’s Blooming Onion. I’ve tried making that at home and haven’t mastered it yet! Now, that doesn’t mean I’m going to quit trying, but it’s a little bit of a challenge to get the right texture and crispy crust without burning. But I digress.
I have several recipes on my blog that are close rivals for these dishes, and people are paying lots of money for restaurants to make them. And I have a small hidden agenda… to help you realize that YOU can tackle these dishes. I want to build your confidence in the kitchen, develop your culinary skills, and save you money. Please take a look at some of my favorites!
- Copycat Popeye’s Red Beans and Rice
- Raising Cane’s Crispy Fried Chicken Sandwich
- The Dixie Stampede’s Creamy Vegetable Soup
These creamy mashed potatoes are full of flavor, but if you want to jazz them up even more and not use gravy, consider adding bacon and cheddar cheese. (You really can’t go wrong with bacon and cheese.) And if garlic isn’t your thing… (who are you?), you can leave that ingredient out, and these mashed potatoes are still super delicious. The sour cream and cream cheese bring them up a notch.
Texas Roadhouse Fans… Learn about their history here!
Tips for My Garlic Mashed Potatoes Better than Texas Roadhouse:
- I love my potato peeler and would never go back to peeling my potatoes with a knife. If you don’t have one, you should buy one.
- A potato masher breaks down boiled potatoes and achieves a smooth texture. I not only mash my potatoes, but I also stir them with a masher or a whisk.
- Warming the additional ingredients before incorporating the potatoes is a good idea. It keeps the potatoes from seizing up.
- If your potatoes seem a little runny, just let them sit for 10 minutes, and they will absorb the excess liquid.
- My family likes SUPER CREAMY mashed potatoes with no chunks or texture. If you like your mashed potatoes thicker or with texture, adjust your cooking time for less, and don’t mash your potatoes as much. Also, add your liquids slowly and stir to get the consistency you want. But keep the extra liquids in the fridge to help with re-heating.
Make these Garlic Mashed Potatoes Better than Texas Roadhouse with me on YouTube!
Garlic Mashed Potatoes Better than Texas Roadhouse Ingredients:
- 5 lb. bag of Russet Potatoes or Yukon Gold Potatoes
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 4 oz. cream cheese
- 1/2 stick of salted butter
- 1/2 cup heavy cream
- 1 tablespoon garlic powder
- 1/4 cup sour cream
- Sprinkle of fresh herbs on the top
Garlic Mashed Potatoes Better than Texas Roadhouse Instructions:
- First, peel the potatoes and rinse.
- Second, chop the potatoes into evenly sized-chunks.
- Third, fill a large pot with cold water and place the potato chunks into the pot.
- Next, put the peeled potatoes on to boil over medium-high heat.
- Once the potatoes come to a rolling boil, boil for around 15-20 minutes.
- Then, drain the potatoes and set aside. (I leave mine in the strainer in the sink.)
- In the same pot, add the heavy cream, cream cheese, butter, garlic powder, and sour cream, and whisk.
- Allow the cream mixture to warm, and add the drained potatoes to the pot.
- Then, use the potato masher to cream the cooked potatoes in the pot with the cream and seasonings.
- Next, add salt and pepper and taste.
- Finally, top the mashed potatoes with fresh herbs and serve warm.
Storage for Garlic Mashed Potatoes Better than Texas Roadhouse:
- Store leftover mashed potatoes in an airtight container in the fridge for 3-4 days.
What are the Macros for Garlic Mashed Potatoes Better than Texas Roadhouse?
Makes 7 servings (Nutritional information below is for 1 serving = 1 cup)
- Calories – 490
- Protein – 7.89 grams
- Carbs – 67.3 grams (net)
- Fat – 22.1 grams
Check out some of my other Holiday recipes!
Easy Cheesy Loaded Baked Potato Casserole
New Version of Libby’s Pumpkin Pie Recipe
Cajun French Roast Chicken Recipe
If you try this recipe and love it, please consider giving it 5 STARS.
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Garlic Mashed Potatoes Better than Texas Roadhouse
Equipment
- 1 large pot
Ingredients
- 5 lb. bag of Russet Potatoes or Yukon Gold Potatoes
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 4 oz. cream cheese
- 1/2 stick of salted butter
- 1/2 cup heavy cream
- 1 tablespoon garlic powder
- 1/4 cup sour cream
- Sprinkle of fresh herbs on the top
Instructions
- First, peel the potatoes and rinse.
- Second, chop the potatoes into evenly sized-chunks.
- Third, fill a large pot with cold water and place the potato chunks into the pot.
- Next, put the peeled potatoes on to boil over medium-high heat.
- Once the potatoes come to a rolling boil, boil for around 15-20 minutes.
- Then, drain the potatoes and set aside. (I leave mine in the strainer in the sink.)
- In the same pot, pour in the heavy cream, add the cream cheese, butter, garlic powder, and sour cream, and whisk.
- Allow the cream mixture to warm, and add the drained potatoes to the pot.
- Then, use the potato masher to cream the cooked potatoes in the pot with the cream and seasonings.
- Next, add salt and pepper and taste.
- Finally, top the mashed potatoes with fresh herbs and serve warm.
Video
