If you’ve ever found yourself daydreaming about the Texas Roadhouse Mashed Potatoes Recipe after a steakhouse dinner, you’re not alone—I’ve been there too.

I still remember sitting in a booth with a basket of warm rolls nearby, telling myself I’d focus on the steak… only to keep sneaking spoonfuls of those impossibly creamy, garlicky mashed potatoes.

They’re rich without being heavy, savory without being salty, and somehow always taste like comfort on a plate.

This recipe is special because it recreates that steakhouse-style indulgence at home using simple ingredients and a few smart techniques that make all the difference.

By the end, you’ll have a bowl of mashed potatoes that feels restaurant-worthy yet totally doable on a weeknight.

Serve them alongside a juicy steak or grilled chicken, and you’ll feel like you brought the steakhouse home. Or spoon them generously onto your plate and enjoy them as the co-star—you deserve it.

Why You’ll Love This Texas Roadhouse Mashed Potatoes

This Texas Roadhouse mashed potatoes recipe hits that rare sweet spot between simple comfort and restaurant-level flavor.

It’s the kind of side dish that quietly steals attention from the main course—and nobody minds. What makes it special isn’t just the creaminess, but the layered savoriness that builds with every bite.

You’ll love it because:

• The potatoes are cooked in chicken broth, so flavor is built from the inside, not just sprinkled on top.
• The garlic-infused cream adds warmth without overpowering—rich, cozy, and balanced.
• The texture stays smooth and fluffy, never gluey or heavy.
• It’s flexible enough for weeknights but indulgent enough for holidays.
• This is mashed potatoes that feel familiar, yet just elevated enough to make you pause and go back for another spoonful.

What’s in Texas Roadhouse Mashed Potatoes (Ingredients)

4 large russet potatoes, peeled and cut into even chunks
Russets are the gold standard for mashed potatoes. They’re high in starch and low in moisture, which means fluffy, smooth results instead of gluey mash. Yukon Golds are creamier but slightly denser; if you substitute, expect a richer texture.

2 cups chicken broth (or enough to cover the potatoes; water can be used to top off if needed)
Cooking the potatoes in chicken broth instead of plain water adds instant savory depth. Use a low-sodium broth if you’re sensitive to salt, or homemade stock if you have it.

1 teaspoon chicken bouillon powder (adjust to taste)
This is the secret weapon. Bouillon intensifies the savory, steakhouse-style flavor. Start with a teaspoon, taste later, and adjust carefully—it’s powerful stuff.

4 tablespoons unsalted butter, divided
Butter brings richness and that classic mashed potato flavor. Using unsalted butter lets you control the seasoning more precisely.

3 garlic cloves, finely chopped
Fresh garlic adds warmth and aroma without overpowering. Finely chopping ensures it melts into the mash rather than standing out in chunks.

1/2 cup heavy whipping cream (adjust for desired creaminess)
Heavy cream is what gives these mashed potatoes that luxurious, restaurant-style mouthfeel. You can reduce slightly for a thicker mash or add more for extra silkiness.

Garlic salt, to taste
Garlic salt seasons and reinforces the garlic flavor in one step. Regular salt works too—just add a pinch of garlic powder if you go that route.

Fresh parsley flakes, for garnish
Totally optional, but it adds a pop of color and a hint of freshness that balances the richness.

Kitchen Equipment You’ll Need

• Large pot with lid – Big enough to hold the potatoes comfortably so they cook evenly without crowding.
• Sharp vegetable peeler and knife – Clean peels and uniform chunks are key for even cooking.
• Potato masher – A classic masher gives you control over texture. Avoid blenders or food processors, which can make potatoes gummy.
• Small skillet – Used for gently sautéing garlic and warming the cream without scorching.
• Colander – For draining the potatoes thoroughly so excess liquid doesn’t water down the mash.
• Wooden spoon or silicone spatula – For folding everything together smoothly.

How To Make Texas Roadhouse Mashed Potatoes Copycat

Step 1: Prepare the Potatoes

Peel the russet potatoes and cut them in half lengthwise. Then, take each half and cut it in half again to create even potato chunks.

Try to make the pieces as uniform in size as possible to ensure even cooking. Place the cut potatoes in a bowl of water to prevent them from turning brown while cutting the rest.

Step 2: Cook the Potatoes

Transfer the potato chunks to a large pot. Pour in chicken broth until the potatoes are fully submerged; if there isn’t enough broth, add water to cover. Sprinkle in chicken bouillon powder and stir to mix.

Cook the potatoes on medium-high heat, covered with a lid, until tender. Test tenderness by piercing the largest chunks with a fork—they should slide in easily without resistance.

Step 3: Mash the Potatoes

Drain the cooked potatoes, shaking off any excess liquid, then return them to the pot. Using a potato masher, mash the potatoes thoroughly until smooth. While the potatoes are still hot, add half of the butter and mix until melted and incorporated.

Step 4: Prepare Garlic Cream

In a small skillet, melt the remaining butter over medium-high heat. Add the chopped garlic and sauté, stirring constantly, for about 1 minute.

Pour in the heavy whipping cream and stir for another minute, allowing the flavors to combine. Adjust the cream amount based on the desired consistency—more for creamier potatoes, less for chunkier texture.

Step 5: Combine and Season

Pour the garlic and cream mixture into the mashed potatoes. Stir well to evenly incorporate. Season with garlic salt to taste. Continue to taste and adjust seasoning until balanced.

Step 6: Garnish and Serve

Transfer the mashed potatoes to a serving dish. Sprinkle fresh parsley flakes on top and add an extra pat of butter for presentation and flavor. Serve hot and enjoy the creamy, garlicky mashed potatoes.

Recipe Perfection Tips

• Warm your cream and butter before adding—cold dairy can shock the potatoes and dull the texture.
• Mash by hand for the best texture; overmixing leads to gluey potatoes.
• Taste at every stage. Seasoning in layers creates depth instead of surface-level saltiness.
• If potatoes seem dry, add cream a tablespoon at a time until perfect.

Other Cooking Methods

• Slow Cooker: Cook potatoes in broth on low for 6–7 hours, then mash and proceed as written.
• Instant Pot: Pressure cook potatoes in broth for 10 minutes, quick release, drain, and continue.
• Oven Finish: Transfer finished mash to a buttered dish, cover, and keep warm in a low oven.

What to Serve With Texas Roadhouse Mashed Potatoes

These mashed potatoes shine next to grilled ribeye, sirloin, or roasted chicken. They’re also fantastic with meatloaf, pork chops, or smothered in brown gravy.

For a full steakhouse-style plate, add green beans, sautéed mushrooms, or a crisp side salad. When plating, spread the potatoes slightly and create a small well for butter or gravy—it makes every bite extra indulgent.

Storage and Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to restore creaminess.

For make-ahead, prepare up to 24 hours in advance and reheat before serving. Freezing is possible, but texture may change slightly—stir well after thawing.

Leftover and Reuse Guide

• Turn leftovers into mashed potato pancakes with a little egg and flour.
• Use as a topping for shepherd’s pie.
• Thin with broth to create a creamy potato soup base.