Copycat Texas Roadhouse Mashed Potatoes (Creamy)
Texas Roadhouse mashed potatoes are creamy, buttery, and just rustic enough, with a hint of garlic. This copycat recipe recreates that comforting steakhouse side at home in 30 minutes.
Why You’ll Love This Recipe
- Creamy, buttery, and garlicky
- Rustic homestyle texture
- The perfect steakhouse side
- Ready in 30 minutes
Copycat Texas Roadhouse Mashed Potatoes
A copycat of Texas Roadhouse mashed potatoes - creamy, buttery, garlicky potatoes with a slightly rustic, homestyle texture.
Ingredients
Equipment
Method
- Cut the potatoes into chunks, leaving skins on about half. Boil in salted water until fork-tender.
- Drain and return to the pot.
- Add the butter, warm milk, sour cream, garlic powder, salt, and pepper.
- Mash to a creamy but slightly rustic texture.
- Taste, adjust seasoning, and serve hot with extra butter.
Notes
Leave the skins on some of the potatoes for the signature rustic, homestyle texture. Warm the milk and butter so the potatoes stay hot and creamy.
Tips for the Best Texas Roadhouse Mashed Potatoes
- Leave some skins on for a rustic texture
- Warm the milk and butter so the potatoes stay hot
- Add sour cream for tang and creaminess
- Do not overmash or they get gluey
Storage & Reheating
Refrigerate up to 4 days. Reheat with a splash of milk to loosen.
Variations to Try
- Top with brown gravy
- Stir in shredded cheddar
- Add roasted garlic for deeper flavor
Frequently Asked Questions
Why leave the skins on?
Leaving some skins on gives the potatoes a rustic, homestyle texture like the restaurant’s.
What potatoes are best for mashing?
Russets are ideal – they mash up fluffy and creamy.
How do I keep them from getting gluey?
Do not overmash. Mix just until creamy and slightly rustic.
