There is something undeniably comforting about a bowl of perfectly made mashed potatoes, especially when they’re rich, silky, and loaded with butter. These Ruth’s Chris–style mashed potatoes are the ultimate steakhouse side — smooth, luxurious, and deeply satisfying.
Russet potatoes are ideal for achieving that light, fluffy texture. When properly boiled and thoroughly dried, they mash beautifully and absorb butter and cream without becoming heavy or gluey. The key is balancing richness with a velvety finish.
Warm milk and heavy cream blend seamlessly into the potatoes, while softened butter melts into every bite. A touch of garlic is optional, but it adds a subtle depth that complements steakhouse mains perfectly.
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Serve these mashed potatoes hot, finished with an extra pat of butter melting over the top for that classic, indulgent presentation.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients :
- 3 pounds Russet potatoes, peeled and cut into chunks
- 1 tablespoon salt (for boiling water)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 cup whole milk, warmed
- 1/2 cup heavy cream, warmed
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons unsalted butter, for topping
- 2 cloves garlic, minced (optional)
Instructions:
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