Steakhouse Mashed Potatoes Recipe Is Outrageously Delicious (7 Ingredients) Side Dishes Vegetables Holidays High Protein Low Sugar Vegetarian Budget

A local Brazilian steakhouse – the ones that bring around those big skewers of meat – had the most amazing mashed potatoes. After a lot of coaxing (aka begging), they shared their garlic mashed potatoes recipe with me. I feel obliged to pass these steakhouse potatoes on.

While it's delicious with those big cuts of meat, it would be just as amazing as a side dish with beef, chicken, pork or lamb. This steakhouse mashed potato recipe is worth the calories, which are not as bad as you would think!

To make these high-protein and low-sugar steakhouse mashed potatoes you will need russet potatoes, sea salt, butter, fresh garlic, heavy cream, buttermilk, Parmesan cheese and green onions garnishing. The potatoes are simple to make and are destined to become your favorite mashed potatoes. Check out the health benefits of potatoes.

Serve these creamy Brazilian churrasco-style mashed potatoes as a side dish with your favorite dinners. 

Cuisine: American / Brazilian 
Prep Time: 5 minutes
Cook Time: 25 to 35 minutes
Total Time: 30 to 40 minutes
Servings: 10

Ingredients

• 4 pounds russet potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons sea salt
• 1 tablespoon butter
• 6 cloves garlic, smashed and rough chopped
• 1 1/2 cups heavy cream or half and half
• 1/2 cup buttermilk
• 3/4 cup grated Parmesan cheese
• chopped green onions, for garnish (optional, but recommended)
• butter, for serving (optional, but recommended)

Here's how to make it:

1. Put the potatoes into a pot and cover with water. Add the sea salt. Bring to a boil and cook until they are fall-apart tender, about 20 to 30 minutes. (If you prefer to leave the skin on your potatoes, that's fine. Just wash them well.)
2. While the potatoes cook, melt the butter in a saucepan. Add the garlic and cook 30 seconds. Add the cream and cook until it begins to simmer, then remove from the heat.
3. Drain the potatoes and mash with a potato masher. Stir in the buttermilk and Parmesan cheese. (Do not over-mash the potatoes or they will become gummy.)
4. Pour the cream mixture into the potatoes and mash again. You want them creamy but not overly smooth. Season with salt and pepper. Serve with butter and garnish with chopped green onions.

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