Texas Roadhouse-Style Creamy Mashed Potatoes
Recreate the iconic, comforting mashed potatoes from Texas Roadhouse in your own kitchen with this simple recipe. They are incredibly creamy and perfect as a side for any meal.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes, peeled and quartered
- 1 tsp salt, plus more for boiling water
- 1/2 cup whole milk (or half-and-half for extra creaminess), warmed
- 1/4 cup (4 tbsp) unsalted butter, softened
- 1/2 tsp black pepper, or to taste
- 1/4 tsp garlic powder (optional, for added flavor)
Instructions
- 1
Place the peeled and quartered potatoes in a large pot. Cover with cold water by about an inch and add 1 teaspoon of salt to the water. Bring to a boil over high heat.
- 2
Once boiling, reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes. Do not undercook.
- 3
Carefully drain the potatoes completely in a colander. Return the hot, drained potatoes to the empty pot.
- 4
Using a potato ricer, potato masher, or a large fork, mash the potatoes until mostly smooth. Avoid overworking them, as this can make them gummy.
- 5
Add the warmed milk (or half-and-half), softened butter, 1 teaspoon salt, black pepper, and optional garlic powder to the mashed potatoes.
- 6
Gently stir or fold the ingredients into the potatoes until just combined and creamy. Do not overmix.
- 7
Taste and adjust seasoning as needed. Serve warm, optionally with your favorite gravy.