There is nothing more comforting than a big bowl of steakhouse mashed potatoes! This recipe is creamy, rich, and can be made ahead of time. Plus, with the addition of cream cheese, it just adds a new level of yumminess to a family favorite!
Steakhouse mashed potatoes are a step above your average mashed potatoes. They offer a delicious and ever-so-fancy upgrade to the well-loved side dish! Once you take a bite of my steakhouse mashed potatoes, you’ll be craving them again and again.
There isn’t a meal that mashed potatoes can’t make better – they are just so versatile! Steakhouse mashed potatoes carry that same versatility but with an extra hint of decadence thanks to the cream cheese. If you haven’t tried adding cream cheese to your mashed potatoes before, get ready for a whole new world of creamy deliciousness!
Why You’ll Love Steakhouse Mashed Potatoes
- So easy to make. Not only is the process fairly hands-off, but depending on the potatoes you use, you don’t even need to peel them! I love to use red or gold Yukon potatoes. They are creamier than russets and don’t need peeling thanks to their thin skin – plus, the texture just adds to the steakhouse mashed potatoes experience!
- Go-to side dish. I am pretty sure there is no side dish as popular as mashed potatoes. They go with everything! And these steakhouse mashed potatoes are no different – they will be your new go-to when you want to step up your side dish game.
- Can be made ahead of time. A huge bonus for entertaining or busy weeknights! It also makes them perfect for serving at Thanksgiving or Christmas, as it takes away one less dish to worry about on the day.
Ingredients
- Potatoes
- Half and half
- Cream cheese
- Butter
- Salt
- Season salt
- Pepper
- Rosemary
- Thyme
For the exact amounts needed, please see the recipe card below.
How to Make Steakhouse Mashed Potatoes
- Peel (optional) and dice potatoes.
- Boil until fork tender- this is how you know they are ready to mash – and drain.
- Mash over low heat; this allows the moisture to escape and creates fluffy mashed potatoes.
- Add half and half, cream cheese, butter, salt, season salt, and pepper.
- Mash until combined and smooth.
- Pour into a buttered 8×8 pan. Dot top with additional butter, if desired. Cover with foil.
- When ready to eat, place the covered pan in 350 degrees F oven for about 20 minutes or until warmed through.
What to serve with steakhouse mashed potatoes
Whatever it is your heart desires, it will almost always pair well with steakhouse mashed potatoes! You can go for the whole steakhouse experience and serve them with a big juicy grilled T-Bone steak. But they would also be great with oven roasted chicken, pork chops, or vegetables like roasted asparagus.
Or why not recreate a favorite from a certain Swedish furniture store, and serve it with Swedish meatballs?
If you’re wondering how long are mashed potatoes good for and if they last in the fridge, the answer is generally up to 5 days in an airtight container. Although I recommend eating them within the first 3 days as this is when they are at their yummiest.
I love adding roasted garlic to my steakhouse mashed potatoes, as it creates mouthwatering roasted garlic mashed potatoes! Just throw one or two heads of garlic into the oven to roast (depending on how garlicky you want the roasted garlic mashed potatoes). When roasted, mash the garlic and potatoes together.
You could also add bacon, cheese, green onions, or anything else that would pair well with potatoes! So get creative and make your own delicious twist on this recipe.
While this recipe uses half and half (which can be subbed with whatever milk you have on hand), you don’t actually need to use milk! You could try adding heavy whipping cream in mashed potatoes instead; it makes them beyond creamy and oh-so-indulgent!
But if you only want to use the cream cheese in this steakhouse mashed potatoes recipe, that’s fine! The consistency will just be a bit different.
If you happen to have any leftovers, add in a little extra butter, place in a covered dish, and reheat in the oven. Or, if you’re reheating a small amount, you can do it over low/medium heat in a covered pot on the stove. Covering the steakhouse mashed potatoes during the reheating process ensures they retain moisture!
Make Ahead Mashed Potatoes
Equipment
Ingredients
- 2 pounds potatoes russet or red
- 2/3 cup half and half
- 2 ounces cream cheese
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon season salt
- 1/4 teaspoon pepper
- 1 teaspoon rosemary fresh, minced
- 1/2 teaspoon thyme fresh, minced
Instructions
- Peel (optional) and dice potatoes.
- Boil until fork tender, drain.
- Mash over low heat, this allows the moisture to escape and creates fluffy mashed potatoes.
- Add half and half, cream cheese, butter, salt, season salt, pepper, and herbs.
- Mash until combined and smooth.
- Pour into buttered 8×8 pan. Dot top with additional butter, if desired. Cover with foil.
- When ready to eat, place covered pan in 350 degree F oven for about 20 minutes or until warmed through.
Nutrition
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Laura says
This post made me laugh so much – so relatable! Country life, husbands late home, grumpy kids come dinner time and lazy cooking – this is why we are friends! But also, these potatoes are so good!
Alli says
Living in the country can be crazy sometimes! You definitely get it. So glad you liked them, Laura.
Kathy says
I made these the day before Thanksgiving for our Thanksgiving dinner. I LOVED that I could make them ahead of time to reduce the stress of last minute food prep. They were delicious! I will definitely make these again and I won’t be waiting until next Thanksgiving!
Alli says
I’m so glad you made them, Kathy! It was a great addition to your already wonderful Thanksgiving meal 🙂 . Love you!