Mashed Potatoes for Steak

5 from 3 votes

Our Mashed Potatoes for Steak are the perfect steakhouse mashed potatoes: creamy, buttery, and amazing with a melt-in-your-mouth tender steak!

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: American

Keyword: mashed potatoes for steak, steak and mashed potatoes, steak mashed potato, steak mashed potatoes

Servings: servings

Calories: 356kcal

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

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.

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.