Have you ever visited Ruth’s Chris Steakhouse and found yourself completely obsessed with their impossibly creamy, buttery mashed potatoes? You’re not alone. This ruth’s chris mashed potato recipe is the closest copycat you’ll ever make at home.
Thick, velvety, loaded with garlic, and finished with a generous melt of butter – this copycat ruth’s chris mashed potato recipe delivers that iconic steakhouse experience right in your own kitchen.
Whether you’re preparing a holiday feast, a Sunday dinner, or simply want to elevate a weeknight meal, these ruth’s chris mashed potatoes will leave your family and guests completely impressed. Let’s recreate steakhouse magic tonight!
What Are Ruth’s Chris Mashed Potatoes and How Do They Taste?
Ruth’s Chris Steakhouse mashed potatoes are legendary among steakhouse enthusiasts for a reason – they represent the gold standard of creamy, indulgent comfort food. These aren’t your average homemade mashed potatoes.
Ruth’s Chris garlic mashed potatoes feature an incredibly smooth, velvety texture achieved through the perfect ratio of russet potatoes, real butter, and sautéed garlic-infused heavy cream. The flavor is rich, deeply savory, and subtly garlicky with a buttery finish that coats your palate beautifully.
Every spoonful delivers warmth and comfort without feeling heavy. The secret lies in cooking potatoes in seasoned chicken broth rather than plain water, which builds an unexpected layer of savory depth that sets these steakhouse style mashed potatoes apart from anything you’ve tasted before.
Ruth’s Chris Mashed Potato Recipe Ingredients
For the Potatoes:
- 3–4 lbs russet potatoes (about 6–8 medium-large), peeled and cut into equal-sized chunks
- 6–8 cups chicken broth (low-sodium preferred; supplement with water if needed)
- 1–2 tablespoons chicken bouillon powder
The Garlic Cream Mixture:
- 1–2 tablespoons unsalted butter
- 3 large garlic cloves, finely chopped or minced
- ¾–1¼ cups heavy whipping cream
For Mashing and Finishing:
- ½ cup (1 stick) unsalted butter, cut into pieces
- ½–1 teaspoon garlic salt (or to taste)
- Salt to taste
- 1–2 tablespoons additional butter pats (for topping)
- 1–2 tablespoons fresh parsley flakes (for garnish, optional)
Kitchen Utensils Needed
- Large pot (for boiling potatoes)
- Medium skillet (for garlic cream)
- Potato masher
- Large mixing bowl or serving bowl
- Colander or strainer
- Sharp peeler and knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Preparation and Cooking Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6–8 portions
Copycat Ruth’s Chris Mashed Potato Recipe
Step 1: Prepare the Potatoes
Peel your russet potatoes using a vegetable peeler. Cut each potato in half lengthwise, then cut each half into equal-sized chunks to ensure completely even cooking. As you cut, place the potato pieces into a bowl of cold water. This soaking step prevents the potatoes from browning and removes excess surface starch, which helps your ruth’s chris mashed potatoes achieve that signature silky-smooth texture.
Step 2: Cook the Potatoes in Seasoned Broth
Drain the soaking water from the potatoes and transfer them into a large pot. Pour in chicken broth until the potatoes are fully submerged – add water if you run short. Stir in 1 tablespoon of chicken bouillon powder, taste the broth, and add more if you prefer a richer, more savory base. This flavored cooking liquid is the secret behind the incredible depth of these steakhouse style mashed potatoes. Bring everything to a boil over medium-high heat, then cover with a lid, reduce to a simmer, and cook for 15–25 minutes until the potatoes are completely fork-tender. The largest chunks should slide right off a fork with zero resistance.
Step 3: Drain and Mash
Once the potatoes are perfectly tender, drain off the broth through a colander – reserve a small amount on the side in case you need to adjust consistency later. Return the hot potatoes immediately back into the warm pot. Using a potato masher, mash them thoroughly until mostly smooth. A few small pieces remaining can add pleasant texture, but aim for a largely uniform consistency for that creamy steakhouse result.
Step 4: Add the Initial Butter
While the potatoes are still piping hot, add ½ cup of butter cut into small pieces. The residual heat from the potatoes will melt the butter beautifully. Stir and mash continuously until every piece of butter is fully melted and completely incorporated into the potatoes. This initial butter base creates the rich, indulgent foundation that makes ruth’s chris garlic mashed potatoes so irresistibly smooth and flavorful.
Step 5: Prepare the Garlic Cream Mixture
In a separate skillet over medium heat, melt 1–2 tablespoons of butter. Once melted and gently bubbling, add the finely chopped garlic. Stir constantly for approximately 1 minute – garlic burns quickly and will turn bitter if overcooked, so keep it moving at all times. The garlic should turn fragrant and just barely golden. Pour in the heavy whipping cream, stir to combine, and heat for another minute until the mixture is warm and well blended. This sautéed garlic cream is the signature element that transforms simple mashed potatoes into best creamy mashed potatoes like ruth’s chris.
Step 6: Combine and Season
Pour the warm garlic cream mixture directly into the mashed potatoes and stir thoroughly until fully incorporated and beautifully creamy. If you prefer an even smoother, silkier consistency, add more heavy cream in small ¼-cup increments, stirring after each addition until you reach your ideal texture. Season with garlic salt starting at ½ teaspoon, then add regular salt to taste. Taste as you go – the chicken bouillon and garlic salt provide significant savory flavor, so season carefully and adjust accordingly.
Step 7: Finish and Serve
Transfer your finished mashed potatoes to a warm serving bowl. Top with 1–2 generous pats of butter and sprinkle with fresh parsley flakes for that classic steakhouse presentation. Serve immediately while hot.
These copycat steakhouse mashed potatoes are the perfect companion for any protein or holiday spread!
Customization and Pairing Ideas for Serving
1. Classic Steakhouse Pairing
Serve these ruth’s chris mashed potatoes alongside a beautifully seared ribeye steak, roasted asparagus, and a simple red wine reduction sauce. This combination replicates the full Ruth’s Chris steakhouse dining experience at home. The buttery potatoes balance the bold, charred flavor of a perfectly cooked steak while the asparagus adds a fresh, elegant touch to complete the plate.
2. Holiday Dinner Centerpiece Side
These fluffy mashed potatoes like ruth’s chris make an absolutely stunning addition to any Thanksgiving or Christmas dinner table. Serve them in a large ceramic bowl topped with extra butter pats, fresh herbs, and a light sprinkle of cracked black pepper. Pair alongside roasted turkey, glazed ham, cranberry sauce, and gravy for a complete, impressive holiday spread.
3. Loaded Steakhouse Style
Take your steakhouse style mashed potatoes to the next level by folding in crispy bacon bits, shredded sharp cheddar cheese, and a dollop of sour cream. Top with sliced green onions and additional cheese. This loaded variation transforms a side dish into a standalone comfort food experience that rivals any restaurant offering.
4. Herb-Infused Upgrade
Elevate the flavor profile by stirring in freshly chopped chives, dill, or a blend of fresh thyme and rosemary along with the garlic cream. These aromatic herbs complement the buttery base beautifully and add a sophisticated, restaurant-quality dimension. This variation pairs wonderfully with roasted chicken or pan-seared fish.
5. Truffle Luxury Edition
For a truly indulgent experience, drizzle 1 teaspoon of white truffle oil into your finished copycat ruth’s chris mashed potatoes and fold gently. Top with shaved parmesan and a few fresh chive pieces. This elevated version is perfect for dinner parties and special celebrations where you want to impress with minimal extra effort.
6. Comfort Food Bowl
Create a hearty comfort bowl by spooning these creamy mashed potatoes as a base and topping with slow-cooked beef gravy, tender pulled beef or pot roast, and sautéed mushrooms. Finish with a crack of black pepper and fresh parsley. This combination delivers ultimate comfort on a cold evening.
7. Fish and Chips Reinvention
Serve alongside crispy baked or pan-fried fish fillets, tartar sauce, and lemon wedges for an elevated fish and chips experience. The creamy, garlicky potatoes provide a luxurious twist on the classic pairing, and the rich flavor complements the light, flaky fish beautifully for a satisfying weeknight dinner.
Essential Tips for Perfect Ruth’s Chris Style Mashed Potatoes
1. Always Choose Russet Potatoes
Russet potatoes are non-negotiable for this ruth’s chris mashed potato recipe. Their high starch content and low moisture levels break down into an exceptionally fluffy, smooth texture when mashed. Waxy potatoes like Yukon Gold or red potatoes contain too much moisture and too little starch, resulting in a gluey, dense consistency that won’t replicate the signature steakhouse creaminess you’re aiming for.
2. Cut Potatoes into Equal Sizes
Uniform potato chunks are essential for even cooking throughout. If some pieces are significantly larger than others, the smaller ones will overcook and fall apart before the larger ones become tender. Cut each potato in half lengthwise, then quarter each half. This method consistently produces similarly sized pieces that cook at the same rate for perfectly tender results every time.
3. Never Skip the Chicken Broth Step
Cooking potatoes in seasoned chicken broth instead of plain water is the single biggest secret behind these best creamy mashed potatoes like ruth’s chris. Plain water produces bland potatoes that require heavy seasoning after the fact. The broth infuses savory flavor deep into every potato chunk during cooking, creating a depth of taste that simply cannot be achieved through surface-level seasoning alone.
4. Don’t Burn the Garlic – Ever
Burnt garlic will completely ruin the flavor of your garlic cream mixture and, by extension, your entire batch of mashed potatoes. Garlic burns in seconds at high heat, turning intensely bitter. Keep the heat at medium, stir constantly, and remove the skillet from heat the moment the garlic turns fragrant and lightly golden. If it browns too dark, start the garlic cream step over again – it’s worth the extra minute.
5. Use Warm Cream, Not Cold
Adding cold heavy cream directly to hot mashed potatoes creates a temperature shock that can make the potatoes seize up and become gluey. Warming the cream in the skillet with the garlic before adding it maintains temperature consistency and allows the potatoes to absorb the cream smoothly. This simple step makes a noticeable difference in achieving that silky, steakhouse style mashed potatoes texture.
6. Add Cream Gradually for Perfect Consistency
Resist the urge to dump all the heavy cream in at once. Start with ¾ cup and stir it in completely before evaluating the texture. If you want your copycat steakhouse mashed potatoes creamier and more velvety, add more cream in small increments. This gives you precise control over consistency – you can always add more, but you can never take it back once it’s too thin.
7. Serve Immediately and Keep Potatoes Warm
Mashed potatoes begin to cool and thicken the moment they leave the heat source. For the best possible texture and flavor, serve these ruth’s chris garlic mashed potatoes immediately after finishing. If you need to hold them before serving, keep the pot on the lowest heat setting, stir occasionally, and add a splash of warm cream if they begin to thicken. Top with butter pats right before bringing to the table for maximum visual appeal.
Storage and Reheating Guidance
Store leftover ruth’s chris style mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring in a splash of warm heavy cream or milk to restore creaminess. Microwave reheating works in 60-second intervals, stirring between each.
Ruth's Chris Mashed Potato Recipe
Have you ever visited Ruth’s Chris Steakhouse and found yourself completely obsessed with their impossibly creamy, buttery mashed potatoes? You’re not alone. This ruth’s chris mashed potato recipe is the closest copycat you’ll ever make at home.
Ingredients
- 3–4 lbs russet potatoes (about 6–8 medium-large), peeled and cut into equal-sized chunks
- 6–8 cups chicken broth (low-sodium preferred; supplement with water if needed)
- 1–2 tablespoons chicken bouillon powder
- 1–2 tablespoons unsalted butter
- 3 large garlic cloves, finely chopped or minced
- ¾–1¼ cups heavy whipping cream
- ½ cup (1 stick) unsalted butter, cut into pieces
- ½–1 teaspoon garlic salt (or to taste)
- Salt to taste
- 1–2 tablespoons additional butter pats (for topping)
- 1–2 tablespoons fresh parsley flakes (for garnish, optional)
Instructions
Step 1: Prepare the Potatoes
Peel your russet potatoes using a vegetable peeler. Cut each potato in half lengthwise, then cut each half into equal-sized chunks to ensure completely even cooking. As you cut, place the potato pieces into a bowl of cold water. This soaking step prevents the potatoes from browning and removes excess surface starch, which helps your ruth’s chris mashed potatoes achieve that signature silky-smooth texture.
Step 2: Cook the Potatoes in Seasoned Broth
Drain the soaking water from the potatoes and transfer them into a large pot. Pour in chicken broth until the potatoes are fully submerged – add water if you run short. Stir in 1 tablespoon of chicken bouillon powder, taste the broth, and add more if you prefer a richer, more savory base. This flavored cooking liquid is the secret behind the incredible depth of these steakhouse style mashed potatoes. Bring everything to a boil over medium-high heat, then cover with a lid, reduce to a simmer, and cook for 15–25 minutes until the potatoes are completely fork-tender. The largest chunks should slide right off a fork with zero resistance.
Step 3: Drain and Mash
Once the potatoes are perfectly tender, drain off the broth through a colander – reserve a small amount on the side in case you need to adjust consistency later. Return the hot potatoes immediately back into the warm pot. Using a potato masher, mash them thoroughly until mostly smooth. A few small pieces remaining can add pleasant texture, but aim for a largely uniform consistency for that creamy steakhouse result.
Step 4: Add the Initial Butter
While the potatoes are still piping hot, add ½ cup of butter cut into small pieces. The residual heat from the potatoes will melt the butter beautifully. Stir and mash continuously until every piece of butter is fully melted and completely incorporated into the potatoes. This initial butter base creates the rich, indulgent foundation that makes ruth’s chris garlic mashed potatoes so irresistibly smooth and flavorful.
Step 5: Prepare the Garlic Cream Mixture
In a separate skillet over medium heat, melt 1–2 tablespoons of butter. Once melted and gently bubbling, add the finely chopped garlic. Stir constantly for approximately 1 minute – garlic burns quickly and will turn bitter if overcooked, so keep it moving at all times. The garlic should turn fragrant and just barely golden. Pour in the heavy whipping cream, stir to combine, and heat for another minute until the mixture is warm and well blended. This sautéed garlic cream is the signature element that transforms simple mashed potatoes into best creamy mashed potatoes like ruth’s chris.
Step 6: Combine and Season
Pour the warm garlic cream mixture directly into the mashed potatoes and stir thoroughly until fully incorporated and beautifully creamy. If you prefer an even smoother, silkier consistency, add more heavy cream in small ¼-cup increments, stirring after each addition until you reach your ideal texture. Season with garlic salt starting at ½ teaspoon, then add regular salt to taste. Taste as you go – the chicken bouillon and garlic salt provide significant savory flavor, so season carefully and adjust accordingly.
Step 7: Finish and Serve
Transfer your finished mashed potatoes to a warm serving bowl. Top with 1–2 generous pats of butter and sprinkle with fresh parsley flakes for that classic steakhouse presentation. Serve immediately while hot. These copycat steakhouse mashed potatoes are the perfect companion for any protein or holiday spread!
Notes
Store leftover ruth’s chris style mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring in a splash of warm heavy cream or milk to restore creaminess. Microwave reheating works in 60-second intervals, stirring between each.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 250
Common Queries and FAQs
Q: What makes Ruth’s Chris mashed potatoes so creamy and different from regular mashed potatoes?
A: The combination of cooking russet potatoes in seasoned chicken broth, using a generous amount of real butter, and finishing with a sautéed garlic-infused heavy cream mixture creates an unmatched depth of flavor and silky texture. The broth-cooking method infuses savory flavor throughout, while the warm garlic cream provides richness and smoothness that plain mashed potatoes simply cannot achieve.
Q: Can I make this copycat ruth’s chris mashed potato recipe ahead of time?
A: Yes! You can prepare these mashed potatoes up to 2 days ahead. Store them in an airtight container in the refrigerator. When reheating, add a splash of warm heavy cream and stir gently over low heat to restore the original creamy consistency. Top with fresh butter pats before serving.
Q: Can I substitute heavy cream with something lighter?
A: For a lighter version, you can use half-and-half instead of heavy whipping cream, though the result will be slightly less rich. Whole milk can work in a pinch but will produce a thinner consistency. For the most authentic ruth’s chris steakhouse mashed potatoes at home experience, heavy cream is strongly recommended.
Q: Why use chicken broth instead of water to cook the potatoes?
A: Water produces flavorless potatoes that require significant post-cooking seasoning. Chicken broth seasons the potatoes from the inside out during cooking, building layers of savory flavor that permeate every bite. This is a key technique that separates steakhouse style mashed potatoes from ordinary homemade versions.
Q: Can I use salted butter in this recipe?
A: You can use salted butter, but reduce or eliminate the garlic salt and additional salt in the recipe. Cajun seasoning and chicken bouillon already contribute significant sodium. Using unsalted butter gives you full control over the final salt level – always taste and adjust at the end.
Q: How do I prevent my mashed potatoes from becoming gluey or gummy?
A: Over-mashing activates too much starch in the potatoes, creating a gluey texture. Use a hand potato masher and mash only until smooth – avoid using a blender, food processor, or electric mixer. Also ensure you drain the potatoes thoroughly before mashing, as excess moisture contributes to a watery, gummy consistency.
Q: What type of potatoes work best for this recipe?
A: Russet potatoes are the ideal choice for these fluffy mashed potatoes like ruth’s chris due to their high starch and low moisture content. They break down beautifully into a light, fluffy texture. Avoid waxy varieties like red potatoes or fingerlings, which retain too much moisture and produce a denser result.
Q: Can I double this recipe for a large gathering?
A: Absolutely! This ruth’s chris mashed potatoes recipe scales up very easily. Simply double all ingredients and use a larger pot. Cooking time may increase by 5 minutes for the larger batch – test doneness by checking the largest potato chunks with a fork. Keep everything else proportional for consistent results.
This ruth’s chris mashed potato recipe is the ultimate copycat that brings legendary steakhouse flavor directly to your dinner table. By cooking russet potatoes in savory chicken broth and finishing them with a luxurious sautéed garlic cream and generous pats of butter, you’ll achieve that signature silky, indulgent texture that makes Ruth’s Chris mashed potatoes so unforgettable. These copycat ruth’s chris mashed potatoes are incredibly versatile – perfect for holidays, special occasions, or any meal that deserves an extraordinary side. Once you master this steakhouse style mashed potatoes recipe, you’ll never go back to ordinary mashed potatoes again. Cook tonight and taste the difference!
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