If steakhouses offered bottomless mashed potatoes there's a good chance they'd have to change their name to potato houses. There's just something about those velvety smooth, luxuriantly creamy, full-flavored mashed potatoes that have most homemade versions beat beyond comparison. As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat.
Whereas most home cooks will use a pinch of butter, a couple of shakes of salt, and a bit of milk, steakhouse chefs aren't afraid to go all out with the dairy. There's no room for 2% or even whole milk in their mashed potatoes -- the thinness of plain milk just isn't creamy enough to cut it. And creaminess is key! There's no going light on the seasoning either, not when it comes to whipping up mashed potatoes worthy of being served in a restaurant, at least.
The ingredient list for mosthomemade mashed potatoes pales in comparison to what's used in steakhouses. Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.
Butter is used just as liberally. This is super important for achieving that buttery texture steakhouse potatoes are known for, as well as imparting just the right flavor. Cream cheese is another common ingredient and there's a good reason why. Not only does it add its own share of salt, but cream cheese has a rich, decadent flavor that melts down and blends perfectly with the pureed potatoes, adding to that smooth, fluffy consistency that everyone craves.
Going easy on the salt leads to bland mashed potatoes and that's something that would never fly in a steakhouse. Salt is an important part of drawing out the potato flavor, after all. Without it, they just won't taste like what you expect when you sit down to a steak dinner. Garlic is also commonly used for seasoning -- and the chefs don't go easy on it either.
Superb Mashed Potatoes Are Worth The Effort
There's a good reason why steakhouses take their mashed potatoes so seriously. The side dish has to be able to hold its own next to a perfectly aged and heavily seasoned cut of beef. Otherwise, it's just a boring waste of space that you could get anywhere. And when you're forking over good money for a multi-course meal, the steakhouse's sideshave to be just as good as the main dish (which is probably why a lot of steakhouses are stepping up their potato game -- and their side dishes in general). For instance, at St. Anselm, a steakhouse in Brooklyn, New York, the mashed potatoes are pan-fried in lard for extra richness and a contrast of fluffiness and crispness.
Naturally, this same idea can be just as true at home as it is in a restaurant. So why not turn your mashed potatoes up a few notches next time? Doing so will elevate your entire meal, and the improvement will be well worth the cost for extra butter and cream. Once you get the hang of it there'll be no going back to the same bland potatoes that never had enough salt or dairy anyway.
As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat. Whereas most home cooks will use a pinch of butter, a couple of shakes of salt, and a bit of milk, steakhouse chefs aren't afraid to go all out with the dairy.
It's no secret that butter makes almost everything better, and when it comes to potatoes, steakhouse chefs don't skimp. A huge amount of butter makes its way into steakhouse mashed potatoes, which gives them a luxurious, deep, full flavor.
Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.
Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.
Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.
According to the announcement of the Chamber of Drama, the Kato Neurokopi Potato was voted first among many others from around the world, in the Taste Awards 2023-2024 competition of the Taste Atlas Guide for the World's Best Foods in the relevant category (“Potatoes”) with 4.39 points.
As professionals know, it's a sin to neglect the skin. That potato's exterior is more than just a casing for a plush interior, and it should be both crispy and flavorful. To achieve a killer potato skin, season the potato pre-bake with a generous layer of olive oil, kosher salt, pepper, and garlic powder.
Leaving salt out means you're starting off with bland potatoes. Follow this tip: Begin the process of seasoning your mashed potatoes by adding salt to the water when cooking the potatoes. You won't have to add as much salt later and, most importantly, you won't find yourself with bland potatoes.
The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.
Most restaurants use fresh potatoes for their mashed potatoes. Sure, there are budget buffets and fast food joints that use dehydrated potato flakes but that's why they are the bottom feeders of the culinary world. Mashed potatoes are easy to make, cost little money and are only delicious if made from fresh spuds.
Smaller potatoes (like red gold) will cook faster whole — about 15-20 minutes in boiling water. Larger potatoes (like russet) take a little more time — about 20-30 minutes.
The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.
Blanching: The Reason Why French Fries Taste Better
Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.
Mealy potatoes have a thick skin and low moisture content. Mealy potatoes are drier and have a more concentrated potato flavor because of that. The drier russet potato bakes into a fluffy light texture compared to a waxy potato with its higher level of moisture which ends with dense result when baked.
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
Use just about any cooking method for these gold potatoes and you won't be disappointed with the results. Because they're so versatile, Yukons are a popular option for restaurants and commercial kitchens.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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