Texas de Brazil inspired Steakhouse Garlic Mashed Potatoes
Garlic mashed potatoes are a staple of the Brazilian steakhouse, and for good reason. They are pure comfort food, with a creamy texture and buttery, tangy flavor. This garlic mashed potato recipe uses buttermilk, parmesan cheese, and loads of garlic. We promise, this will be your go-to recipe for mashed potatoes, whatever the occasion.
What Kind of Potatoes Should I Use?
You can use whatever potatoes you like: Yukon gold, russet, or red potatoes all do nicely. For this mashed potato recipe, we are using russet potatoes that have been peeled and boiled in salt water.
We find russets work best if you’re going for a creamier texture. If you’d rather have a chunkier texture or leave the skins on your potatoes, you can try red or Yukons. The same steps in the recipe still apply.
Can I Make a Dairy-Free Version?
Yes, you can substitute the parmesan cheese, butter, cream, and buttermilk in this recipe with equal amounts of dairy-free alternatives. Cashew-based cream cheese and soy-milk will work nicely and add a hint of nuttiness to mimic the parmesan. Miyoko’s also has an excellent dairy-free butter that melts just like the real thing.
What Can I Use If I Don’t Have Buttermilk?
Buttermilk is easy to make: simply mix 1 tablespoon of vinegar or lemon juice with 1 cup of your milk or cream. The percentage of milk fat does not matter. You can also do this with your non-dairy milk (see above).
If you do not have the above ingredients or simply prefer to leave out the buttermilk, you can substitute plain milk, half and half, or heavy cream in your steakhouse mashed potatoes. For added tang, use plain greek yogurt or sour cream thinned with water or milk.
Steakhouse Garlic Mashed Potatoes
Prep time: 10 minutes Cook Time: 20-30 minutes Yield: 10 servings
- 4 lbs russet potatoes
- ½ cup buttermilk
- 6 cloves garlic
- 2 tablespoons sea salt
- 1.5 cups heavy cream or half and half
- ¾ cups grated Parmesan cheese
- Scallions for garnish
- Salt and pepper to taste
- Large Mixing Bowl
- Potato Masher
- Large stock pot
- Small saucepan
- Cutting board
- Sharp knife
- Peel your russet potatoes and cut them into 1-inch pieces.
- Put the chopped potatoes into your stock pot and cover with enough water just so they are completely submerged.
- Add the 2 tablespoons of sea salt to the potatoes and water and bring to a boil. Cook the potatoes until they fall apart when speared with a fork (20-30 minutes).
- While your potatoes are cooking, heat a small saucepan over low heat. Melt one tablespoon of butter in the saucepan.
- Smash the garlic cloves and give them a rough chop. Put the rough-chopped garlic into the melted butter in the saucepan and simmer just until fragrant, about 30 seconds.
- Add the cream or half and half to the saucepan and cook on medium until you see a light simmer, then remove from heat.
- Drain your potatoes and put them in a large, heat-safe bowl. Pre-mash them with your masher until you see an even texture.
- Add in your buttermilk* and parmesan cheese and incorporate with the masher.
- Finally, add in the cream and garlic mixture and mash again. Mix until you reach a texture that is creamy but not overly smooth.
- Season with additional salt and freshly ground black pepper to taste.
- Let the potatoes cool for 5 minutes or so. They will thicken up during this time.
*Why don’t we heat the buttermilk with the cream? Because buttermilk can curdle if it reaches a certain temperature. It’s best to add it separately.
That’s it! Serve your potatoes warm with diced scallions and a pat of butter on top. These are so creamy and flavorful you won’t even think about adding gravy. For a delicious meal, pair your homemade garlic mashed potatoes with seared picanha or flank steak with chimichurri sauce.
Garlic Mashed Potatoes and Other Sides at Texas de Brazil
Visit one of 50+ locations to try our house-made garlic mashed potatoes and other delicious sides, like mushrooms in a red-wine marinade, lobster bisque, traditional feijoada black beans, and potatoes au gratin.