These creamy red skin mashed potatoes are just like the ones served at fancy steakhouses! With a smooth texture and buttery flavor, they’re super satisfying and sure to impress.
Whenever I make these, I think of cozy dinners with friends. Pair them with your favorite steak, and you’ll have a plate full of happiness. Trust me, seconds are a must! 😋
Key Ingredients & Substitutions
Red Skin Potatoes: These potatoes keep their shape and add a nice texture. If you can’t find them, you can use Yukon gold potatoes. They’re also creamy and flavorful, just a bit different in texture.
Butter: Unsalted butter is best since it lets you control the saltiness. If you’re looking for a dairy-free option, use olive oil or a dairy-free butter substitute. It will change the flavor slightly but keeps it rich.
Heavy Cream: This adds the creamy texture. For a lighter version, use half-and-half or whole milk. If you need a non-dairy option, try almond milk or coconut cream, just remember it will alter the taste.
Cream Cheese: This makes the potatoes extra creamy. You can swap it for sour cream or Greek yogurt for a tangy twist. Just make sure it’s softened to mix well.
How Do I Make Sure My Mashed Potatoes Are Creamy?
The key to creamy mashed potatoes starts with cooking the potatoes properly. Ensure they are fork-tender; this takes about 15-20 minutes. Overcooking can make them watery.
- After draining, let them sit for a minute to allow steam to escape. This prevents excess moisture.
- Use a potato masher for a rustic feel or an electric mixer for ultra-smooth potatoes. Start on low to avoid splattering!
- Warm the cream before adding. Cold cream can cool down your potatoes, making them less creamy.
- Add the cream gradually, mixing until you achieve your desired consistency.
Always taste and adjust with salt and pepper as you go—this is what brings out the flavor!
How to Make Creamy Steakhouse Style Red Skin Mashed Potatoes
Ingredients You’ll Need:
- 3 pounds red skin potatoes, washed and quartered
- 4 tablespoons unsalted butter, melted
- 1 cup heavy cream (or half-and-half for a lighter version), warmed
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh chives, finely chopped (optional garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend around 15-20 minutes preparing and boiling the potatoes, with a few more minutes for mashing and seasoning. Just allow yourself a little extra time if you want to cook something delicious alongside them!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the quartered red skin potatoes in a large pot. Cover them with cold water by at least an inch. Sprinkle in a pinch of salt to enhance their flavor. Turn the heat to high and bring the water to a boil. Once boiling, lower the heat and let them simmer until the potatoes are fork-tender, which should take about 15-20 minutes.
2. Warm the Cream:
While the potatoes are cooking, gently warm the heavy cream in a small saucepan over low heat or in the microwave for a minute or two. This makes it easier to incorporate into the potatoes later. Just set it aside until you need it.
3. Drain and Mash the Potatoes:
Once the potatoes are tender, drain them well. Return the hot potatoes to the pot or transfer them to a large mixing bowl. Grab a potato masher or an electric mixer on low speed and start mashing. Add in the melted butter and softened cream cheese, along with the minced garlic if you love that garlicky flavor. Keep mashing until the potatoes are mostly smooth and still have a bit of skin texture.
4. Add Warm Cream and Season:
Now, gradually pour in the warm cream while continuing to mash the potatoes. This will help you reach the creamy consistency you desire. Once mixed, season them generously with salt and freshly ground black pepper to taste. Give everything a good stir to combine all the flavors.
5. Serve It Up:
Transfer your creamy mashed potatoes to a serving dish and, if you’d like, garnish them with finely chopped chives for that touch of freshness. These potatoes are best served warm. Pair them with a juicy steak or any hearty main dish for a delightful meal! Enjoy every bite!
Frequently Asked Questions
Can I Use Other Types of Potatoes?
Yes, while red skin potatoes are perfect for their creamy texture and flavor, you can substitute them with Yukon gold potatoes. They also mash well and provide a rich taste!
How Do I Make These Mashed Potatoes Dairy-Free?
To make this recipe dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative and use almond milk or coconut milk instead of heavy cream. You can also use olive oil in place of butter for richness!
Can I Make the Mashed Potatoes Ahead of Time?
Absolutely! You can prepare the mashed potatoes a few hours in advance. Just keep them covered in a warm pot on the stove or in a slightly warmed oven until you’re ready to serve. Stir in a little extra warm cream if they seem dry when reheating.
What Meat Pairs Well with These Mashed Potatoes?
These creamy mashed potatoes are excellent with steak, roast beef, or pork chops. You can also serve them alongside grilled chicken or even a hearty vegetarian dish like a mushroom stroganoff!
