Texas Roadhouse Mashed Potatoes Recipe

Let’s talk mashed potatoes – but not just any mashed potatoes, the kind that you dream about after a cozy meal at Texas Roadhouse. You know the ones – buttery, creamy, with just the right amount of seasoning and a fluffy texture that practically melts in your mouth. Well, after countless attempts to recreate this classic side at home, I think I’ve nailed the recipe. If you’re looking for that perfect balance of rich flavor and smooth texture, you’ve come to the right place. These mashed potatoes are guaranteed to become a family favorite!

I remember the first time I tried these at Texas Roadhouse; it was like comfort food heaven on a plate. After a long day, sitting down to a plate of those smooth, buttery mashed potatoes with a hearty helping of gravy (or maybe just on their own!) was pure bliss. Now, when I make them at home, I get the same cozy, comforting feeling – and the best part is, they’re super easy to make!

this RECIPE

My mashed potato memory: a winter favorite 🧡

It was one chilly winter evening when I decided to attempt recreating these mashed potatoes. I was hosting a small gathering of friends, and I wanted to impress them with something more than just your regular mashed potatoes. That night, I peeled the russet potatoes, boiled them to perfection, and stirred in generous amounts of butter, milk, and sour cream. As the steam from the potatoes rose, filling my kitchen with that delicious buttery aroma, I knew I was onto something special. My friends were smitten – one even asked for the recipe before they’d finished their plate! I realized then that a great mashed potato recipe could be a showstopper, even if it’s a side dish.

The story behind this beloved dish

Mashed potatoes are one of those timeless comfort foods that never go out of style. The recipe we know and love has likely been enjoyed in some form for centuries, though today’s version has a lot more flavor than the basic potatoes of the past. In the United States, they’ve become a staple at both holiday meals and casual dinners, adding creamy richness to everything from roasted meats to vegetable dishes. The addition of garlic and onion powders in this version gives it that signature Texas Roadhouse flair – a little bit of extra seasoning that sets it apart from your average mashed potatoes.

Let’s talk ingredients: simple but perfect

The magic of this recipe lies in its simplicity, but each ingredient plays a crucial role in delivering that rich, flavorful result.

• Russet potatoes: These are the go-to for mashed potatoes because of their starchy texture, which breaks down beautifully when mashed. Yukon Golds work too, but they result in a slightly waxier, denser mash.
• Butter: Adds that unmistakable richness. I always recommend unsalted butter so you can control the saltiness of the final dish. If you’re feeling fancy, browned butter can give a nice nutty flavor.
• Whole milk: This adds creaminess without being too heavy. If you want a richer mash, you can swap in half-and-half or even heavy cream. For a dairy-free version, almond or oat milk works well.
• Sour cream: This is the secret ingredient that gives these mashed potatoes their tangy creaminess. Greek yogurt can be a great substitute if you’re out of sour cream.
• Garlic powder and onion powder: These add subtle depth and warmth without overpowering the dish. Fresh garlic works too, but I find the powder integrates better into the mashed texture.
• Salt and pepper: Always add these to taste, but don’t skimp – potatoes can handle a good amount of seasoning.
• Chopped fresh chives: A pop of freshness at the end. If you’re out of chives, green onions make a nice stand-in.

Kitchen gear: what you’ll need

Making mashed potatoes doesn’t require much in the way of fancy equipment, but a few tools will make the process smoother:

• Potato masher: A classic hand masher is great for achieving a creamy but slightly textured consistency. If you prefer smoother mashed potatoes, you can use a hand mixer or even a food mill.
• Large pot: Make sure it’s big enough to comfortably fit all the potatoes with plenty of room for water to boil. Too small of a pot, and the potatoes won’t cook evenly.
• Colander: For draining the potatoes after boiling. (Pro tip: Save a little bit of the potato water if you want to thin out your mash later without diluting the flavor.)
• Wooden spoon: To stir in all that buttery goodness.
• Serving bowl: For presenting your masterpiece – go for something sturdy that will hold heat well.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Now, let’s get cooking! Here’s the breakdown of how I make these Texas Roadhouse-inspired mashed potatoes, complete with tips I’ve picked up along the way.

1. Boil the potatoes: Start by peeling and quartering your russet potatoes. I like to cut them into even-sized pieces so they cook evenly. Add them to a large pot of salted water and bring it to a boil. Let them simmer until fork-tender, which usually takes about 20 minutes. (I’ve learned the hard way that undercooked potatoes will never mash properly, so always test them by poking with a fork.)
2. Drain and return to pot: Once they’re done, drain the potatoes and put them back in the hot pot. This helps to evaporate any remaining water, giving you fluffier mashed potatoes. If there’s too much moisture, the mash can end up a little gummy.
3. Mash with butter, milk, and sour cream: Add the butter first, allowing it to melt into the hot potatoes. Then, pour in the milk and sour cream, and start mashing. I like to start gently and gradually mash more vigorously as the ingredients come together. (Pro tip: Warm your milk before adding it to the potatoes – cold milk can cool the mash down too quickly.)
4. Season: Once the potatoes are smooth, sprinkle in the garlic powder, onion powder, salt, and pepper. Taste as you go, adjusting seasoning to your preference. Keep mashing and stirring until the spices are fully incorporated.
5. Serve: Scoop your mashed potatoes into a serving bowl and garnish with chopped chives. You’ll love the little pop of color and mild oniony bite from the chives.

Variations and adaptations

This recipe is already pretty versatile, but here are some fun variations I’ve tried:

• Vegan mashed potatoes: Swap out the butter, milk, and sour cream for plant-based alternatives. Vegan butter and almond milk work great, and a little coconut cream can replace sour cream if you like a bit of extra richness.
• Herbed mashed potatoes: Try adding fresh herbs like thyme, rosemary, or parsley. It gives the mash a more earthy, aromatic flavor. I love throwing in some roasted garlic too!
• Cheesy mash: Mix in a handful of shredded cheddar cheese or Parmesan for an extra indulgent treat.
• Spicy kick: If you like heat, a pinch of cayenne or even some diced jalapeños can give the potatoes a spicy twist. It pairs surprisingly well with the creamy base.

How to serve and garnish: make it pretty!

Presentation is everything! For a classic look, I like to serve these mashed potatoes in a wide, shallow bowl. Make a little well in the center with the back of your spoon and drop a small pat of butter inside so it melts over the top. Then, sprinkle those fresh chives over everything. You could even dust the top with a little smoked paprika for a hint of color and smoky flavor.

If you’re serving this as part of a larger meal, they go perfectly with roasted chicken, grilled veggies, or a hearty meatloaf. For a casual gathering, these potatoes can hold their own with just a crisp salad and some fresh bread.

beverage pairings

When it comes to beverages, you’ll want something refreshing to balance out the richness of the mashed potatoes. Here are a few options that work beautifully:

• Sparkling water with lemon: The citrus cuts through the richness and keeps things light and fresh.
• Iced tea: A Southern classic, and it pairs so well with the creamy potatoes. Try sweet tea for a traditional twist or a fruit-infused iced tea for something different.
• Homemade lemonade: The tangy, sweet flavor of fresh lemonade contrasts perfectly with the savory potatoes.
• Ginger ale: The slight spice and bubbles of ginger ale are refreshing and offer a nice palate cleanser between bites.

Storing and reheating leftovers

Mashed potatoes store well in the fridge for up to 3-4 days. Just make sure to place them in an airtight container. When reheating, add a splash of milk or a little butter to help restore their creamy texture. You can microwave them or warm them up on the stovetop over low heat. If you’re feeling fancy, pop them into a baking dish, sprinkle some cheese on top, and bake until golden and bubbly.

Adjusting for different serving sizes

This recipe serves about 4-6 people, but it’s super easy to scale up or down depending on your needs. For larger gatherings, simply double the ingredients. Just make sure your pot is big enough to hold all the potatoes, and you may need to adjust the cooking time slightly. If you’re making a smaller batch, cut everything in half, but don’t be shy about tasting as you go to make sure the seasoning is just right!

Wrap-up: time to dig in!

There’s nothing quite like a bowl of perfectly creamy mashed potatoes to bring a little warmth and comfort to the table. This Texas Roadhouse-inspired recipe has all the elements of a classic – buttery, smooth, and full of flavor – with just a few simple ingredients. I encourage you to give it a try and make it your own. You might even find yourself tweaking it with your own favorite additions, like cheese, herbs, or a little extra garlic. Happy mashing!

Frequently asked questions

Can I use other types of potatoes?
Yes! Yukon Golds work well, though they’re a bit denser than russets. Avoid waxy potatoes like red potatoes, as they won’t give you the same fluffy texture.

How can I make this recipe dairy-free?
Just swap the butter, milk, and sour cream with plant-based alternatives like vegan butter, almond milk, and a dairy-free sour cream substitute.

What’s the best way to reheat mashed potatoes?
Add a little milk or butter to restore the creamy texture and reheat on low heat on the stove or in the microwave, stirring occasionally.

Can I make mashed potatoes ahead of time?
Absolutely! You can prepare them a day in advance and reheat them just before serving. Add a splash of milk or butter to bring back the creamy texture.

Why are my mashed potatoes gummy?
This can happen if the potatoes are overworked or if there’s too much moisture left in them. Make sure to drain them well and mash gently to avoid this!

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