Filet mignon served on mashed potatoes with mixed vegetables, Bayfield Inn, Bayfield, WI. (Photo by: Education Images/Universal Images Group via Getty Images)
Why Are Steakhouse Mashed Potatoes Better Than Homemade?
By Riya Anne Polcastro
Steakhouse mashed potatoes are smoother, creamier, more flavorful, and often much better than homemade versions for one simple reason: They don't skimp on salt or fat.
Most home cooks use a bit of butter, a pinch of salt, and a splash of milk, but steakhouse chefs use much more salt and fattier dairy; 2% and whole milk are simply too thin.
Instead of regular milk, pro chefs typically use a generous helping of buttermilk and plenty of half-and-half or heavy cream in their mashed potatoes for maximum creaminess.
Butter is used just as liberally and is crucial for achieving that velvety texture that steakhouse potatoes are known for, as well as imparting just the right flavor.
Cream cheese is also a common addition because of its salty, rich, decadent flavor that melts down and blends perfectly with the pureed potatoes for a smooth, fluffy consistency.
Chefs add a generous amount of salt to draw out the potato flavor, and they also use a lot of garlic to create bold and balanced mashed potatoes to accompany their steaks.