Ruth’s Chris Garlic Mashed Potatoes are the definition of classic steakhouse luxury—silky, velvety, buttery, and infused with just the right amount of mellow garlic flavor. These potatoes are all about perfect technique: gentle simmering, thorough draining, and slow enrichment with butter and warm cream. The result is an ultra-smooth mash that pairs beautifully with steaks, roasts, chicken, or any special-occasion dinner.
Yukon Gold potatoes are ideal here because of their naturally creamy texture and rich flavor. Simmering whole garlic cloves along with the potatoes softens their bite, giving the final dish a warm, subtle garlic presence without overpowering the palate. When mashed together, the garlic blends seamlessly into the potatoes, creating that signature steakhouse depth.
Warming the cream—and adding it gradually—is the secret to creating a silky consistency. Combined with plenty of butter, it transforms the mash into a luxurious side that feels as indulgent as a main dish. Garnishing with herbs or a final pat of butter elevates the presentation and flavor even more.
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To achieve the iconic steakhouse smoothness, using a ricer or masher is essential. Overmixing with a blender or mixer breaks down the starches, turning potatoes gluey instead of creamy.
Servings and Timing
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 2 1/2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 6 cloves garlic, peeled
- 1/2 cup unsalted butter, cubed
- 3/4–1 cup heavy cream, warmed
- 1 tsp salt (or to taste)
- 1/2 tsp white or black pepper
- Optional: chopped chives or parsley for garnish
Instructions:
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