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There is nothing like a plate of beautiful, tender steak with a side of creamy mashed potatoes! Our Mashed Potatoes for Steak are the best steakhouse mashed potatoes—they are irresistibly buttery-soft and so flavorful. You'll want to make them this way every time!
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Steak Mashed Potatoes
If there's one side dish my family loves more than anything, it's mashed potatoes for steak. You really cannot go wrong with a side of buttery, ultra creamy mashed potatoes, especially when served with a plate of tender, melt-in-your-mouth steak.
There are plenty of ways to make mashed potatoes, but of all of them, this recipe for steak mashed potatoes uses my favorite method. Using a potato ricer and a dry mixing technique, you can make the creamiest mashed potatoes you will ever have.
I guarantee these will be better than any steakhouse mashed potatoes you have ever had, and you'll want to make them as more than just a side dish for steak. They're the perfect mashed potatoes for prime rib, beef ribs, steak, and more!
Steakhouse Mashed Potatoes Ingredients
- gold potatoes, peeled and cut into 1-inch pieces
- kosher salt
- whole milk
- garlic
- thyme sprigs
- bay leaves
- unsalted butter
I highly recommend using Yukon gold potatoes for these mashed potatoes. Yukon gold potatoes are very soft, and have a natural buttery flavor, so they make the perfect potato for mashing. If you want truly creamy steakhouse mashed potatoes, gold potatoes are the way to go.
You may also use russet or carola potatoes, but russet potatoes will be less creamy and instead more fluffy.
How to Make Mashed Potatoes
- Peel and cut Yukon gold potatoes into 1-inch pieces. Place them in a large pot and cover them with cold water enough to cover by 1-inch.
- Add salt and bring to a boil. Once boiling, reduce the heat and simmer until the potatoes are tender, but not over-saturated or crumbly, about 20-25 minutes.
- Drain the potatoes. Return the potatoes to a pot and set them over low heat. Gently stir the potatoes until they're dry, about 1-2 minutes or until all moisture is gone.
- In a small saucepan over medium heat, heat milk, thyme, bay leaves, garlic, and butter. Once the butter melts, remove from heat.
- Pass the hot potatoes through a ricer into a large bowl. Do not let the potatoes cool first. They must be hot, or they will become gummy! If you don't have a ricer, or would prefer, you can use an electric mixer with a paddle attachment to mix the potatoes.
- Remove the thyme sprigs and bay leaves from the warm milk mixture and discard.
- Gradually mix the milk mixture into the potatoes, stirring with a wooden spoon or electric mixer with paddle attachment until combined and smooth.
- Season with salt and pepper to taste. Serve topped with butter and chives, if desired.
Tips for Mashed Potatoes for Steak
- Start with cold water poured over the potatoes, not hot or boiling. Potatoes cook more evenly as the water slowly reaches temperature, rather than directly adding them to hot water.
- Season the potatoes before cooking them by using heavily salted water, and taste for salt levels later before adding more salt.
- Make sure to cut the potatoes into even sizes. You want them to be about 1-inch pieces for this steak mashed potato recipe.
- Use whole milk. The full fat content will give you a heartier, richer mashed potato.
- To avoid over-cooking or under-cooking the potatoes, check them periodically. Remember, you want them to be tender, but not over-saturated or crumbly. I like to check them for tenderness using a fork. If it pierces easily, they're tender enough.
- Infuse the milk mixture with herbs before adding it to the potatoes.
- Rather than using a ricer, you can use an electric stand mixer with a paddle attachment. But, a ricer will give you the best steakhouse potato texture.
- Dry-stirring the potatoes removes extra moisture and will create creamier, more consistent mashed potatoes.
Steak Mashed Potato FAQs
Serve steak and mashed potatoes with a favorite vegetable side dish, like air fryer broccoli, asparagus, or glazed carrots. A light salad with a creamy dressing is a great choice for pairing with mashed potatoes and steak, too. And don't forget the sauce! Horseradish sauce is delicious with mashed potatoes and steak.
Steak and mashed potatoes are a perfect pairing, but you can also pair mashed potatoes with roast beef of all kinds, including prime rib, and recipes like beef ribs or beef stew. You really can't beat beef with mashed potatoes!
Steak Recipes
- Steak Bites Recipe
- Air Fryer Steak
- Grilled NY Strip Steak Recipe
- Porterhouse Steak Recipe
- Milanesa Steak
Perfect pairing: Make these steak mashed potatoes with Pan-Seared Ribeye, Garlic Butter for Steak, and Air Fryer Broccoli!
Side Dishes for Steak
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📋 Recipe
Mashed Potatoes for Steak
Equipment
- Potato ricer
- Wooden spatula, or spoon
- Large pot
- Large mixing bowl
- Knife
- Vegetable peeler for peeling potatoes
- saucepan
- Cutting board
Ingredients
- 4 pounds Yukon Gold potatoes peeled and cut into 1 inch pieces
- 1 Tablespoon kosher salt plus more to taste
- 1½ cups whole milk
- 2 cloves garlic smashed
- 5 sprigs thyme
- 2 Dried bay leaves
- 1½ sticks unsalted butter; equal to ¾ cup; plus more for serving
- chives, for topping optional
Instructions
- Peel and cut Yukon gold potatoes into 1-inch pieces. Place them in a large pot and cover them with cold water enough to cover by 1-inch.4 pounds Yukon Gold potatoes
- Add salt and bring to a boil. Once boiling, reduce the heat and simmer until the potatoes are tender, but not over-saturated or crumbly, about 20-25 minutes.1 Tablespoon kosher salt
- Drain the potatoes. Return the potatoes to a pot and set them over low heat. Gently stir the potatoes until they're dry, about 1-2 minutes or until all moisture is gone.
- In a small saucepan over medium heat, heat milk, thyme, bay leaves, garlic, and butter. Once the butter melts, remove from heat.1½ cups whole milk, 2 cloves garlic, 5 sprigs thyme, 2 Dried bay leaves, 1½ sticks unsalted butter; equal to ¾ cup; plus more for serving
- Pass the hot potatoes through a ricer into a large bowl. Do not let the potatoes cool first. They must be hot, or they will become gummy! If you don't have a ricer, or would prefer, you can use an electric mixer with a paddle attachment to mix the potatoes.
- Remove the thyme sprigs and bay leaves from the warm milk mixture and discard.
- Gradually mix the milk mixture into the potatoes, stirring with a wooden spoon or electric mixer with paddle attachment until combined and smooth.
- Season with salt and pepper to taste. Serve topped with butter and chives, if desired.
Video
Notes
- Start with cold water poured over the potatoes, not hot or boiling. Potatoes cook more evenly as the water slowly reaches temperature, rather than directly adding them to hot water.
- Season the potatoes before cooking them by using heavily salted water, and taste for salt levels later before adding more salt.
- Make sure to cut the potatoes into even sizes. You want them to be about 1-inch pieces for this steak mashed potato recipe.
- Use whole milk. The full fat content will give you a heartier, richer mashed potato.
- To avoid over-cooking or under-cooking the potatoes, check them periodically. Remember, you want them to be tender, but not over-saturated or crumbly. I like to check them for tenderness using a fork. If it pierces easily, they're tender enough.
- Infuse the milk mixture with herbs before adding it to the potatoes.
- Rather than using a ricer, you can use an electric stand mixer with a paddle attachment. But, a ricer will give you the best steakhouse potato texture.
- Dry-stirring the potatoes removes extra moisture and will create creamier, more consistent mashed potatoes.
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