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saltgrass steakhouse garlic mashed potatoes

Saltgrass Steak House Garlic Mashed Potatoes Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes
  • 1 whole head of garlic
  • 1 tsp olive oil
  • 4 tbsp unsalted butter
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh chives

Method
 

  1. Heat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast for 40 minutes until the cloves are golden and completely soft.
  2. Cut the 2 lbs potatoes into 1.5-inch chunks, cover with cold salted water in a large pot, and boil over high heat, then simmer 15 to 18 minutes until fork-tender. Drain and steam-dry for 2 minutes.
  3. Return potatoes to the warm pot over low heat, add the 4 tbsp cubed butter, and mash for 1 minute. Squeeze all the roasted garlic cloves in and continue mashing until evenly distributed.
  4. Stir in the 1/2 cup sour cream and 1/4 cup warmed whole milk using slow folding motions until smooth. Season with 1 tsp kosher salt and 1/2 tsp black pepper, and adjust to taste.
  5. Spoon into a warm serving bowl, swirl the top, add a knob of butter to the center, and scatter 2 tbsp sliced fresh chives over the top. Serve immediately.

Notes

The garlic can be roasted up to 3 days ahead and kept in a small container in the fridge, which cuts the active time down to about 20 minutes on the day. The biggest mistake people make is adding cold milk straight from the fridge — warm it first and the mash comes together in half the stirs.