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texas roadhouse mashed potatoes

Texas Roadhouse Mashed Potatoes Recipe Card

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 pounds russet potatoes about 6 large, peeled and cut into chunks
  • 1 stick ½ cup unsalted butter, softened
  • ¾ cup heavy cream or whole milk for lighter version
  • 4 oz cream cheese softened (optional for extra creaminess)
  • 1 tsp salt plus more to taste
  • ½ tsp black pepper
  • ½ tsp garlic powder optional, for flavor
  • Chives or parsley for garnish optional

Method
 

Boil Potatoes:
  1. Place peeled potato chunks in a large pot. Cover with cold water and add 1 tsp salt. Bring to a boil and cook for 15–20 minutes, until fork-tender.
Drain Well:
  1. Drain potatoes and return them to the hot pot. Let them sit for 2 minutes to steam out excess moisture.
Mash:
  1. Add butter and cream cheese (if using). Begin mashing with a potato masher or hand mixer.
Add Cream:
  1. Slowly pour in heavy cream (warm it slightly first for best results) while mashing until you reach your desired creaminess.
Season:
  1. Stir in salt, pepper, and garlic powder to taste. Adjust seasonings as needed.
Serve:
  1. Transfer to a serving bowl, garnish with fresh herbs or a pat of butter, and serve warm.

Notes

Texture Control: For chunky potatoes, use a masher. For ultra-smooth potatoes, use a hand mixer.
Don’t Overmix: Overbeating can make potatoes gluey. Mix just until creamy.
Restaurant Trick: Warm the cream and butter before adding to potatoes for a silkier finish.
Make Ahead: You can make these 1–2 days ahead. Just reheat with a splash of milk or cream.