If steakhouses offered bottomless mashed potatoes there's a good chance they'd have to change their name to potato houses. There's just something about those velvety smooth, luxuriantly creamy, full-flavored mashed potatoes that have most homemade versions beat beyond comparison. As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat.
Whereas most home cooks will use a pinch of butter, a couple of shakes of salt, and a bit of milk, steakhouse chefs aren't afraid to go all out with the dairy. There's no room for 2% or even whole milk in their mashed potatoes -- the thinness of plain milk just isn't creamy enough to cut it. And creaminess is key! There's no going light on the seasoning either, not when it comes to whipping up mashed potatoes worthy of being served in a restaurant, at least.
The ingredient list for mosthomemade mashed potatoes pales in comparison to what's used in steakhouses. Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.
Butter is used just as liberally. This is super important for achieving that buttery texture steakhouse potatoes are known for, as well as imparting just the right flavor. Cream cheese is another common ingredient and there's a good reason why. Not only does it add its own share of salt, but cream cheese has a rich, decadent flavor that melts down and blends perfectly with the pureed potatoes, adding to that smooth, fluffy consistency that everyone craves.
Going easy on the salt leads to bland mashed potatoes and that's something that would never fly in a steakhouse. Salt is an important part of drawing out the potato flavor, after all. Without it, they just won't taste like what you expect when you sit down to a steak dinner. Garlic is also commonly used for seasoning -- and the chefs don't go easy on it either.
Superb Mashed Potatoes Are Worth The Effort
There's a good reason why steakhouses take their mashed potatoes so seriously. The side dish has to be able to hold its own next to a perfectly aged and heavily seasoned cut of beef. Otherwise, it's just a boring waste of space that you could get anywhere. And when you're forking over good money for a multi-course meal, the steakhouse's sideshave to be just as good as the main dish (which is probably why a lot of steakhouses are stepping up their potato game -- and their side dishes in general). For instance, at St. Anselm, a steakhouse in Brooklyn, New York, the mashed potatoes are pan-fried in lard for extra richness and a contrast of fluffiness and crispness.
Naturally, this same idea can be just as true at home as it is in a restaurant. So why not turn your mashed potatoes up a few notches next time? Doing so will elevate your entire meal, and the improvement will be well worth the cost for extra butter and cream. Once you get the hang of it there'll be no going back to the same bland potatoes that never had enough salt or dairy anyway.
As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat. Whereas most home cooks will use a pinch of butter, a couple of shakes of salt, and a bit of milk, steakhouse chefs aren't afraid to go all out with the dairy.
Pro Tips for Perfecting Restaurant-Style Mashed Potatoes
Potato Selection: Choose starchy potatoes like Russets or Yukon Golds for the creamiest texture. Boiling Technique: Cook potatoes in well-salted water until fork-tender but not waterlogged, which can lead to soggy mashed potatoes.
Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.
The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.
As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat. Whereas most home cooks will use a pinch of butter, a couple of shakes of salt, and a bit of milk, steakhouse chefs aren't afraid to go all out with the dairy.
Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.
Potatoes absorb the water they are cooked in, so go ahead and add salt to the water before you cook the potatoes, just as you do when cooking pasta. If you leave out the salt at this point, you will get tasteless potatoes, and butter and sour cream simply can't cover the taste of a flat potato.
Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!
Waxy potatoes hold their shape well after cooking so are great for boiling, roasting or slicing. Use them to cook casseroles, soups or potato salads. When to avoid: Waxy potatoes are not good for mashing because they hold their form and produce a chunky mash.
Idahoan Classic Mashed Potatoes always means 100% REAL Idaho® Potatoes—with no artificial flavors or dyes, and gluten free. We perfectly blend them with real cream and butter for a delicious favorite. Find out for yourself why people call them “America's Favorite Mashed Potatoes.”
Yukon Gold potatoes are a favorite for mashing not only because they have a high starch content (hooray!), but also because of their naturally buttery flavor. They also don't absorb as much water as russet potatoes (aka Idaho potatoes), which can get a little mushy if overcooked or not properly drained.
Most fast food restaurants use russet potatoes (also known as Burbank or Idaho potatoes) because they have the highest starch content. Their starch granules are also longer than most potatoes, allowing them to cook faster and absorb less oil.
In the restaurant, they're made with potato flakes. The powdered mixture also contains a good bit of sodium, between the salt and MSG, as well as milk and other seasonings. If you prefer using mashed potato flakes, you can use them instead of boiling peeled potatoes.
Our signature mashed potato recipe is made with simple ingredients including fresh potatoes, real milk, butter, and black pepper for a rich restaurant-quality taste. This delicious prepared side dish is ready in minutes so it pairs quickly and easily with your favorite entrée.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
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