Steakhouse Mashed Potatoes with Buttermilk
Here I present my recipe for Steakhouse Mashed Potatoes with Buttermilk; chunky, yummy mashed potatoes that are made using roasted potatoes with garlic, the quintessential Steakhouse side. Read on to learn how to make them!
The Inspiration – Money!
Like everyone else living in these exceptional times, I’m watching what I spend my money on. We were never really that couple that went to many restaurants but now; forget it! Our favourite restaurant is a Steakhouse you may know, The Keg. Gone are the days of spending that much money at a restaurant. To be honest, it makes me uncomfortable. it feels like a waste of money – although it is delicious. As a result, I make our favourite restaurant dishes at home.
Mike gets the Surf and Turk, a 10 oz sirloin with a Lobster Tail. I get the Fish Tacos. Yes, Fish Tacos. My absolute favourite menu item is a Fish Taco. However The Keg in our area stopped carrying them (booooo!) so now I get the burger. My selected side is always their mashed potatoes (Mike gets the twice baked potato).
This recipe is not a copycat but its a yummy potato side that would definitely stand up to the potatoes at The Keg.
This is how you make them
Wash and chop the potatoes into chunks, leave the skin on.
In a roasting pan add the chopped potatoes, garlic cloves, the rosemary and olive oil; season liberally (about 1/2 tsp) of salt and (1/2 tsp) pepper. Mix well.
Roast at 375 for 50 minutes to one hour.
Discard the rosemary.
Add the sour cream and buttermilk and mash everything all together, you want the texture to be chunky and rustic, not smooth.
Taste and adjust seasoning.
Yummy!
Ingredients used in this dish
Great Value 14% M.F Sour Cream
(I went full fat… it was liberating AND delicious. I find I use less when I go with full fat because its decadent and seems to stretch further).
1% Buttermilk
What I served with these potatoes
Grilled sausages, pepper and mushrooms; just BBQ until everything is cooked to your liking 🙂
Also…
Asian-Style Marinated Tomatoes
Chunky, yummy mashed potatoes that are made using roasted potatoes with garlic, the quintessential Steakhouse side 🙂
Other recipes you might like
Warm Garlic Mashed Potatoes
Smashed Potatoes
Retro Mashed Potato Salad
Steakhouse Mashed Potatoes with Buttermilk
- Total Time: 55 minutes
- Yield: 6-8 1x
Description
Chunky, yummy mashed potatoes that are made using roasted potatoes with garlic, the quintessential Steakhouse side 🙂
Ingredients
6–8 white potatoes, scrubbed clean
4 Cloves of garlic, smashed
1 Large sprig of rosemary (whole)
2 tbsp extra virgin olive oil
1/2 Cup sour cream
1/2 Cup buttermilk
Coarse salt
Black pepper
Instructions
Preheat oven to 375.
Wash and chop the potatoes into chunks, leave the skin on.
In a roasting pan add the chopped potatoes, garlic cloves, the rosemary and olive oil; season liberally (about 1/2 tsp) of salt and (1/2 tsp) pepper. Mix well.
Roast at 375 for 50 minutes to one hour.
Discard the rosemary.
Add the sour cream and buttermilk.
Mash everything all together, you want the texture to be chunky and rustic, not smooth.
Taste and adjust seasoning.
Notes
- If the potatoes are too dry add a little bit more sour cream
- You can use whatever potatoes you have on hand.
- This is a rustic dish so it is okay if there are big sprigs of the herbs mixed in the potatoes; just remove the larger pieces and the stems. An alternative to this is to remove the leaves from the stems and finely chop them before you add them to the roasting pan.
- Prep Time: 5 Minutes
- Cook Time: 50 Minutes
- Category: Side
- Method: Oven
- Cuisine: American
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