Outback Steakhouse Garlic Mashed Potatoes Recipe

My husband ordered Garlic Mashed Potatoes three times last month. After the third order, I finally asked him what he liked so much about them. He said they were just the kind of mashed potatoes he wanted with a good steak – creamy, garlicky, and full of flavor.

So I decided to make them at home. I used red potatoes, left them unpeeled for a little extra texture, and added plenty of garlic along with chicken broth and cream cheese.

This Outback Steakhouse Garlic Mashed Potatoes Recipe makes a rich and creamy side dish without being complicated. The garlic is mellow and savory, while the cream cheese gives the potatoes a smooth texture that goes especially well with steak, chicken, or roasted meats.

My husband was happy to see them on the dinner table, and now I don’t have to wait for our next trip to Outback when he gets a craving for them.

What Makes This Copycat Version Work So Well

This recipe only needs one pot and a masher. There’s no peeler or ricer needed here, only a stockpot and a bowl.

Boiling garlic cloves right alongside the potatoes softens them completely. By the time you drain the pot, the garlic mashes in without a fight.

A note from testing: don’t skip draining the broth well. Extra liquid left in the pot makes the final mash loose instead of thick and scoop-able.

Ingredients for Outback Steakhouse Garlic Mashed Potatoes

• 5 pounds red potatoes, unpeeled: Red potatoes stay firm while boiling, and their thin skins become soft enough to mash. Avoid potatoes with soft spots or green skin.

• 6 cups low-sodium chicken broth: Cooking the potatoes in broth adds savory flavor from the start. Water can be used instead, but the mashed potatoes may need extra seasoning.

• 5 cloves garlic, whole: Whole garlic cloves become soft and mild as they boil with the potatoes, making them easy to mash into the potatoes.

• ½ cup salted butter: Butter adds rich flavor and helps create a smooth, creamy mash. Cut it into small pieces so it melts quickly.

• 4 ounces cream cheese, softened: Cream cheese adds a creamy texture and a mild tang. Let it soften before mixing for smoother results.

• ½ cup buttermilk: Buttermilk loosens the potatoes while adding a light tang that pairs well with the cream cheese. Regular milk can be used, but the flavor will be less tangy.

• 1 teaspoon table salt, plus more to taste: Start with this amount, then taste the potatoes before serving and add more salt as needed.

• Small handful fresh chives, chopped, for garnish: Fresh chives add a mild onion flavor and a pop of color. Dried chives can be used when needed.

• Pinch of black pepper, to taste (optional): Adds a mild peppery flavor. Freshly cracked black pepper gives the best flavor.

Kitchen Tools You’ll Need

1. Large stockpot: big enough for five pounds
2. Colander: for draining the broth fast
3. Potato masher: gives real texture
4. Large mixing bowl: for combining everything
5. Chef’s knife: for cutting potato chunks
6. Wooden spoon: for stirring in buttermilk

How to Make Outback Steakhouse Garlic Mashed Potatoes

1. Cut the Potatoes: Cut the unpeeled red potatoes into rough 1-inch chunks. Leave the skins on completely, since they soften and blend into the mash later. Uneven pieces are fine at this stage.

I use my grandmother’s old chef’s knife for this, since it’s heavy enough to get through five pounds fast.

2. Boil with Broth and Garlic: Place the potato chunks and 5 whole garlic cloves into a large stockpot. Pour in the chicken broth until it just covers everything. A six-quart pot works well for five pounds of potatoes.

The broth should bubble hard, not just simmer gently. You’ll also start smelling the garlic through the kitchen around this point.

3. Cook Until Tender: Let the potatoes boil for around 14 to 16 minutes total. This step matters most for texture; rushing it leaves a grainy mash later. Test one chunk with a fork near the center.

Undercooked potatoes leave lumps no masher can smooth out. Give them another 3 minutes and test again before draining.

4. Drain the Broth: Pour the pot through a colander set in the sink. Let the potatoes and garlic sit a minute, letting extra moisture steam off. That short rest also keeps the mash from turning watery.

5. Add the Butter and Cream Cheese: Move the drained potatoes and garlic into a large mixing bowl. Add the cubed butter and cream cheese while everything is still hot, so both melt fast.

The first time I tested this, I used cold butter straight from the fridge. It clumped instead of melting, so now I let both sit out first.

6. Mash and Mix in Buttermilk: Mash everything with a potato masher, working the garlic cloves in as you go. Work the masher in a steady rhythm rather than random jabs, so the garlic breaks apart evenly.

Pour in the buttermilk and salt, then keep mashing until mostly smooth. A few skin flecks and small lumps are normal here.

7. Taste and Finish: Taste the mash and add more salt in small pinches, since broth saltiness varies by brand. Top with chopped chives right before serving hot.

Chives came fresh off my own porch plant the day I tested this final version, in early summer.

Alternative Cooking Methods

The stovetop method above is the one used for this recipe, boiling potatoes and garlic directly in broth for about 15 minutes. It gives the most control over doneness testing.

An Instant Pot cuts the wait time down. Add the same broth, potatoes, and garlic, then pressure cook on high for 8 minutes with a quick release. Drain any extra liquid before mashing, since pressure cooking traps more moisture than an open pot.

A slow cooker works too, though it takes much longer. Cook potatoes, garlic, and broth on low for about 6 hours, or high for 3, until fork-tender. The low, steady heat softens the skins even more than boiling does.

For a result closest to the original recipe, stick with the stovetop method, since it matches how Outback actually cooks the potatoes.

My Best Tips for Outback Steakhouse Garlic Mashed Potatoes

• Gluey texture: Over-mashing with a hand mixer breaks down starch too much. Stick to a hand masher and stop once mostly smooth.

• Too thin: Broth wasn’t drained well enough. Let potatoes sit in the colander an extra minute before mixing in butter.

• Flat flavor: Salt got added too early, before tasting the finished mash. Always season again right before serving.

• Cold mash: Butter and cream cheese were added straight from the fridge. Let both sit out 20 minutes first.

• Garlic bits too big: Cloves went in whole and never got fully smashed. Mash a few extra strokes right where the cloves landed.

• Skins feel tough: Potatoes were undercooked before draining. Boil 2-3 minutes longer next time and test with a fork.

Easy Variations for Changing Up the Flavor

1. Bacon and Cheddar: Stir in ½ cup crumbled bacon and ½ cup shredded cheddar after mashing. It turns the side into a heartier dish. Good with a weeknight meatloaf dinner.

2. Roasted Garlic Version: Swap the boiled garlic for a whole roasted head, squeezed straight into the bowl. Roasting mellows the bite and adds a caramelized sweetness. Try this one for a holiday table.

3. Extra Cheesy: Mix in 1 cup shredded parmesan along with the cream cheese. The potatoes turn richer and slightly nutty. Pair with a simple grilled chicken breast.

4. Loaded Style: Top individual servings with sour cream and extra crumbled bacon, then finish with a few chopped chives. This works well for a casual potato bar setup.

5. Herb Butter: Replace plain butter with a garlic-herb compound butter, using rosemary or thyme. The mash picks up an earthy, savory background note. Serve alongside roasted chicken.

6. Spicy Kick: Add ¼ teaspoon cayenne or a few dashes of hot sauce into the buttermilk before mixing. It adds warmth without changing the base texture.

What to Serve With Garlic Mashed Potatoes

This mash pairs naturally with grilled steak, since that’s exactly how Outback serves it. A ribeye or sirloin off the grill works especially well.

Roasted chicken thighs are another solid match. The skins crisp up nicely, and the potatoes soak up any extra pan juices on the plate.

For a lighter plate, pair the potatoes with grilled salmon and steamed green beans. The tang from the cream cheese balances rich, fatty fish.

Building a full steakhouse-style plate at home is simple. Add a pan-seared steak and a small wedge salad alongside these garlic potatoes for a complete dinner.

How to Store, Freeze, and Reheat Leftovers

Store leftover Outback Steakhouse Garlic Mashed Potatoes Recipe in an airtight container for up to 4 days in the fridge. The cream cheese keeps things fresh longer than a plain butter mash would.

Freezing works too, though texture changes some. Portion the mash into freezer bags, pressed flat, and freeze for up to 2 months.

Thawed mash can turn watery once reheated. Fix this by warming it slowly on the stove. Stir in a splash of warm milk or broth to bring the texture back.

Reheat on the stovetop over low heat, stirring often, rather than the microwave. That method keeps the texture from separating.

Recipe FAQs

1. Can I use Yukon gold potatoes instead of red potatoes?

Yes, Yukon golds work well too. They’re creamier and less starchy than red potatoes, so the finished mash turns out a touch softer and glossier, with a milder flavor.

2. Do I have to leave the skins on?

No, peeling works fine for a smoother texture. Skins add a rustic bite and match the steakhouse style more closely, plus they save an extra step at the counter.

3. How spicy is this recipe?

Not spicy at all as written. Garlic and butter carry most of the flavor here, so add cayenne or hot sauce for extra heat, following the Spicy Kick variation above.

4. What’s a good buttermilk substitute?

Regular whole milk works in a pinch, though the tang won’t quite match. For a closer copy, stir lemon juice into milk and let it sit 5 minutes before using.

5. Can I use a stand mixer instead of a masher?

A hand mixer works, but only on the lowest speed for a short burst. Overmixing releases too much starch fast, and the potatoes turn gluey and paste-like.

6. Why did my mash turn out gluey?

Overmashing releases too much starch from the potato cells. Stick with a hand masher instead of a mixer, and stop once the texture looks mostly smooth.

7. Can I use garlic powder instead of fresh cloves?

Fresh cloves boiled directly in broth taste noticeably stronger and rounder. Garlic powder works fine as a backup, starting with a scant half teaspoon.

This version keeps the skins on, keeps the process short, and gets the tang right where it needs to be. That’s the whole point of the Outback Steakhouse Garlic Mashed Potatoes Recipe.