Steakhouse Garlic Mashed Potatoes – Extra Creamy Ruth’s Chris Style

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30 to 35 minutes, until soft and golden.
2. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil.
3. Cook the potatoes for 15 to 20 minutes, until fork-tender. Drain thoroughly.
4. Squeeze the roasted garlic cloves from their skins directly into the pot with the potatoes.
5. Add the butter and mash until mostly smooth.
6. Slowly stir in the warm cream and sour cream, mixing until ultra-creamy and silky.
7. Season with salt and pepper, adjusting butter or cream as needed.
8. Mash or gently whip until smooth, being careful not to overwork the potatoes.
9. Serve hot with extra melted butter on top and garnish if desired.

Variations

• Add cream cheese for an even richer, thicker mash.
• Substitute half-and-half for a lighter version.
• Stir in grated Parmesan for a savory finish.
• Use roasted shallots along with garlic for extra depth.

Tips

• Always start potatoes in cold water for even cooking.
• Warm the cream before adding to keep the potatoes fluffy.
• Avoid overmixing, which can make the potatoes gluey.
• Russet potatoes produce the smoothest steakhouse-style texture.