Longhorn Steakhouse Mashed Potatoes Recipe

There’s something deeply comforting about a bowl of creamy mashed potatoes -especially when they’re inspired by Longhorn Steakhouse Mashed Potatoes Recipe. These rich, buttery potatoes aren’t just a side dish; they’re a highlight on their own. While mashed potatoes might seem simple, nailing that perfect smooth and fluffy texture is an art.

In today’s recipe, we’ll walk you through all the little tips and techniques that make the difference between just-okay mash and a restaurant-quality bowl you’ll crave. From the right kind of potatoes to the temperature of your butter and milk, each step matters, like the Hello Fresh Mashed Potatoes Recipe.

So grab your apron and your potato masher. If you’ve ever wondered how Longhorn gets their mashed potatoes so luscious, this easy step-by-step recipe is your answer.

What Does Longhorn Steakhouse Mashed Potatoes Taste Like?

These mashed potatoes are rich, indulgent, and full of flavor. The texture is silky smooth with just the right amount of body, thanks to starchy potatoes and the perfect butter-to-milk ratio.

Every bite melts in your mouth, delivering a balance of savory creaminess and that slight saltiness that enhances everything else on the plate. The butter shines through but doesn’t overwhelm, and the subtle touch of seasoning ties it all together.

Whether served with steak, roasted chicken, or eaten on their own, these mashed potatoes give that warm, comforting feeling you only get from a well-made classic.

Ingredients Required for Longhorn Steakhouse Mashed Potatoes Recipe

Here’s the list of Ingredients you’ll need to make this Longhorn Steakhouse Mashed Potatoes

• 3 large starchy potatoes (e.g., Russets)
• 6 tablespoons unsalted butter (room temperature)
• ½ cup whole milk (warmed)
• Salt (to taste)
• Pepper (optional)

Kitchen Utensil You’ll Need

1. Peeler
2. Knife and chopping board
3. Large saucepan
4. Colander
5. Potato masher or ricer
6. Mixing spoon
7. Measuring cups and spoons

Preparation Time: 10 minutes
Cooking Time: 25 minutes

How to Make Longhorn Steakhouse Mashed Potatoes

Simply follow the steps given below to make your Longhorn Steakhouse Mashed Potatoes at home

1. Prepare the Potatoes
Peel and cut 3 large starchy potatoes into evenly sized chunks. Rinse and place them in a saucepan. Cover with cold water and bring to a boil over medium-high heat. Cook for about 20 minutes, or until the potatoes are extremely tender and nearly falling apart.

2. Drain and Dry
Drain the cooked potatoes in a colander and shake off excess water. Return them to the hot saucepan and place back on low heat for a minute or two to remove steam and excess moisture.

3. Mash Thoroughly
Using a potato masher or ricer, mash the hot potatoes until smooth and lump-free. Don’t add any butter or milk yet-just break them down first.

4. Add Butter and Milk
Season with salt, then gradually add room-temperature butter while continuing to mash. Once fully incorporated, slowly mix in warmed milk until your desired creaminess is achieved. Avoid using cold ingredients to keep the texture silky.

5. Taste and Serve
Taste for seasoning-add more salt or a touch of pepper if desired. Spoon the mashed potatoes into a serving bowl, smooth the top, and serve hot.

Some Tasty Ways To Customize and Serve This Longhorn Steakhouse Mashed Potatoes

1. With a Juicy Ribeye Steak
Trust us -nothing beats a pile of creamy mashed potatoes next to a perfectly grilled ribeye. That buttery richness of the mash soaks up the steak juices like a dream.

2. Topped with Garlic Herb Butter
Sometimes we melt a pat of garlic herb butter right on top of the mash before serving. It adds an extra layer of richness and an amazing aroma that reminds us of classic steakhouse sides.

3. With Southern Fried Chicken
Crispy fried chicken and mashed potatoes? Match made in heaven. We love the contrast between the crunchy coating and that creamy, buttery potato base.

4. Under a Pool of Gravy
When we’re feeling extra cozy, we ladle rich brown gravy over the mash -sometimes even mushroom gravy if we’re doing a vegetarian spread.

5. Alongside Grilled Vegetables
On lighter days, we pair the mash with grilled asparagus, zucchini, and carrots. It balances out the richness and makes a great vegetarian plate.

6. Topped with Crispy Bacon Bits
Sprinkle some freshly cooked bacon on top -it’s a game changer. The smoky crunch adds texture and flavor that’s hard to resist.

7. With Slow-Cooked Pot Roast
Mashed potatoes under a tender pot roast and all those savory drippings? We’ve done it plenty of times, and it’s pure comfort food magic.

8. In a Shepherd’s Pie
We love using these mashed potatoes as a topping for shepherd’s pie. The creaminess browns beautifully in the oven and holds everything together like a soft, golden crust.

9. Next to BBQ Ribs
For summer cookouts, this mash pairs beautifully with sticky barbecue ribs. The tangy-sweet meat and creamy potatoes just work -every time.

10. As a Base for Sautéed Mushrooms
Sometimes we go meatless and top our mashed potatoes with garlicky, butter-sautéed mushrooms. It’s earthy, rich, and surprisingly satisfying.

Some Tips on This Longhorn Steakhouse Mashed Potatoes Recipe

1. Pick the right potatoes
Use the big, starchy kind like Russets. They make your mash soft and fluffy like clouds!

2. Wash them really well
Potatoes grow in the dirt, so scrub them clean before you peel and cook them.

3. Cut them into small pieces
Cut your potatoes into little squares. This helps them cook faster and all at the same time.

4. Start with cold water
Put your potatoes in cold water before boiling. It helps them cook better and softer.

5. Boil until super soft
Poke the potatoes with a fork. If they break apart easily, they’re ready!

6. Mash them while they’re hot
Hot potatoes mash better. Don’t wait for them to cool down.

7. Use warm milk
Warm milk mixes in nicely. Cold milk makes mashed potatoes sticky and weird.

8. Use soft butter
Let your butter sit out so it’s soft. Cold butter doesn’t melt well and makes lumps.

9. Taste before serving
Always try a little bite. Maybe it needs more salt -you’ll know!

10. Don’t overmix
Mash until smooth, but don’t mash too much. Too much mashing makes them gluey!

How to Store and Reheat Longhorn Steakhouse Mashed Potatoes

To store Longhorn Steakhouse mashed potatoes, place them in an airtight container and refrigerate for up to 3 days. For reheating, warm gently in a saucepan over low heat, stirring occasionally. Add a splash of warm milk or a bit of butter to revive the creamy texture. Avoid microwaving directly, as it can dry out the potatoes.

Common Queries on This Longhorn Steakhouse Mashed Potatoes Recipe

Here, we’ve got you covered with some common questions about the Longhorn Steakhouse Mashed Potatoes that people often ask.

1. What’s in Longhorn mashed potatoes?

From our experience, the magic lies in the simplicity. Longhorn-style mashed potatoes are made with starchy potatoes (like Russets), lots of real butter, warm whole milk, and just the right amount of salt. No shortcuts, no powdered stuff -just pure ingredients treated with care.

2. Why are steakhouse mashed potatoes so good?

They’re creamy, rich, and perfectly seasoned -and that’s not by accident. Steakhouses like Longhorn often use starchy potatoes, high-quality butter, and warm dairy to get that smooth, luxurious texture. Plus, they mash the potatoes while they’re hot, which makes all the difference in consistency.

3. What is the trick to good mashed potatoes?

We’ve learned a few golden rules: use the right potatoes (starchy is key), never mash cold potatoes, always add room temperature butter and warm milk, and taste as you go. Cold dairy or undercooked potatoes are the biggest mash-ruiners!

4. Can I use waxy potatoes for this recipe?

Technically yes, but we don’t recommend it. Waxy potatoes like red or new potatoes don’t break down the same way, so you’ll end up with a denser, gummier texture instead of that silky smooth result.

5. Should I peel the potatoes?

We always peel them for this recipe. It gives the mash a finer, more consistent texture. You can leave the skin on if you like a rustic feel, but Longhorn’s version is all about that smooth finish.

6. How do I keep mashed potatoes from turning gluey?

Overworking is your enemy. Don’t use a food processor or hand mixer. Just a masher or potato ricer is enough. Also, avoid adding cold ingredients -it shocks the starches and turns your mash gummy.

7. Can I make Longhorn-style mashed potatoes ahead of time?

Yes! Just reheat gently on the stove and stir in a splash of warm milk or melted butter to revive the creaminess. We’ve done this before holidays, and it works beautifully.

8. How much salt should I use?

We always say: season to taste. Start with a small pinch and keep tasting as you go. The right amount of salt can turn bland mash into something special.

9. Can I use cream instead of milk?

Absolutely. In fact, if you want an extra-rich version, swapping in cream is a great idea. We’ve tried it both ways, and cream gives a more indulgent finish, but milk keeps it classic.

10. What do I serve these mashed potatoes with?

These go with everything -steak, roast chicken, meatloaf, or even grilled vegetables. We love serving them under a spoonful of gravy or just with a generous pat of butter melting on top.

If you’ve ever wanted to recreate the irresistible comfort of Longhorn Steakhouse mashed potatoes at home, this recipe has you covered. With just a few simple ingredients and the right techniques, you’ll get restaurant-quality results every time. Give it a try and let your family fall in love with mashed potatoes all over again!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.